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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Ingredients:
1/2 cup(s) coarsly shredded, peeled jicama |
6 cup(s) coleslaw mix |
fresh cilantro (optional) |
1 cup(s) fresh sugar snap peas, trimmed and thinly sliced lengthwise |
1 recipe peanut butter dressing |
1/4 cup(s) sliced almonds, toasted |
1/4 cup(s) thinly sliced green onions |
Directions:
1. Prepare dressing. Toss cabbage, peas, jicama, and green onions in with the dressing. Cover and chill for 30 to 60 minutes.
2. Just before serving, sprinkle with almonds and cilantro.
3. Peanut butter dressing: In large bowl combine 1/3 cup peanut butter, 1 tsp. curry powder, 1/2 tsp. each salt, garlic powder, and ground ginger; gradually whisk in 1/3 cup water, 2 Tbsp. lemon juice, and 2 Tbsp. olive oil until smooth.
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