So I've had this recipe sitting here for awhile but I don't know where I got it. I really need to start writing down where I get things to give credit where credit is due. It looks similar to a recipe from Simply Recipes but I don't think I got it here. She uses way more oil than I did BUT she gave me the idea to use cilantro. I might try that next time.
I loved, loved, loved this salad. The tasty tang from the vinegar was perfect. I used as little oil as possible and it really was fine. I also left out the peanuts. I didn't have any and I used chunky peanut butter. Sure, peanuts are good but they are so many calories and this was zippy and delicious the way it was.
So the moral of the long winded annoying story is I found a very delightful, scrumptious way to use a portion of the mass amounts of shredded cabbage sitting in my frig. I've made the BBQ chicken sandwiches and now the Asian Coleslaw. Any more ideas???
1 tbsp. chunky peanut butter
1 tbsp. canola oil
1 tsp. sesame oil
4 tbsp. seasoned rice vinegar
4 cups shredded cabbage
3 green onions, chopped
1/2 cup grated carrots
Place peanut butter in medium bowl. Add oils and whisk until smooth. Whisk in the season rice vinegar vinegar and sugar and taste. Add sugar or salt depending on taste. In a large bowl, toss the shredded cabbage, carrots and onions together and add dressing right before serving.
Total calories = 432 calories
4 servings = 108 calories per serving
Thai Peanut Pork + Broccoli + Asian Coleslaw = 503 calorie dinner