Kalyn Spicy Cilantro-Peanut Slaw

By Stina

Ingredients

• Dressing:
• 1/2 large head green cabbage, very finely chopped
• 1/2 cup peanuts, chopped (or more, I reduced the amount of peanuts to make it more South Beach Diet friendly)
• 1/2 cup thinly sliced green onions
• 1 bunch cilantro, chopped (use at least 1/2 cup chopped cilantro, or more)
• salt and fresh ground black pepper to taste
• 2 T rice vinegar (not seasoned)
• 1 T agave nectar, honey, sugar, or Splenda (I used agave nectar, use that or Splenda for South Beach diet)
• 2 tsp. sesame oil
• 2 tsp. soy sauce
• 1 tsp. Sriracha sauce (or less, or this can be left out for a less spicy version)
• 1/4 cup canola or peanut oil

Details

Servings 4
Adapted from kalynsprintablerecipes.blogspot.com

Preparation

Step 1

(Recipe adapted from Crunchy Peanut Slaw found at The Kitchn, makes 4-6 servings.)

1/2 cup peanuts, chopped (or more, I reduced the amount of peanuts to make it more South Beach Diet friendly)

In a bowl or glass measuring cup, mix together rice vinegar, sweetener of your choice, sesame oil, soy sauce, and Sriracha sauce if using. Use a whisk to mix in oil until dressing is well-combined.

In large plastic or glass bowl, gently combine chopped cabbage, sliced green onions, and chopped cilantro. Add dressing a little at a time, until salad seems as wet as you'd like it. (You may not need all the dressing.) Add chopped peanuts, and stir a few times until peanuts are mixed in. Taste salad for seasoning, and add salt and freshly ground black pepper as desired. Serve immediately.