Confetti Slaw With Spicy Peanut Dressing
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | 6 | Servings | |
INGREDIENTS
| 1 | lb | Green cabbage, shredded fine |
| 1 | t | Salt, or to taste |
| 2 | T | Smooth peanut butter |
| 2 | T | Peanut oil |
| 2 | T | Rice-wine vinegar |
| 1 | T | Soy sauce |
| 1 | t | Honey |
| 2 | Garlic cloves, chopped | |
| coarsely | ||
| 1 | Piece ginger, 1 1/2" | |
| 1/2 | Jalapeño chile, seeded | |
| 1 | Carrot, peeled grated | |
| 4 | Radishes, halved lengthwise | |
| And sliced thin | ||
| 4 | Scallions, sliced thin |
INSTRUCTIONS
Toss cabbage and carrot with 1 teaspoon salt in colander or large mesh strainer set over medium bowl. Let stand until cabbage wilts, at least 1 hour or up to 4 hours. Rinse cabbage under cold running water (or in large bowl of ice water if serving slaw immediately). Press, but do not squeeze, to drain; pat dry with paper towels. (Can be stored in resealable plastic bag and refrigerated overnight.) In a bowl of a food processor, puree peanut butter, oil, vinegar, soy sauce, honey, garlic, ginger, and jalapeño until a smooth paste is formed. Toss cabbage and carrot, radishes, scallions, and dressing together in a medium bowl. Season to taste with salt; cover and refrigerate until ready to serve. Makes about 5 cups; serves 6 to 8. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "5 cups" Per serving: 87 Calories (kcal); 7g Total Fat; (71% calories from fat); 2g Protein; 5g Carbohydrate; 0mg Cholesterol; 559mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Recipe by: Recipe from Chris Kimball Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 86
Calories From Fat: 63
Total Fat: 7.3g
Cholesterol: 0mg
Sodium: 512.6mg
Potassium: 150.4mg
Carbohydrates: 6.4g
Fiber: <1g
Sugar: 2.4g
Protein: 1.8g