Crispy Asian Slaw With Peanut Sauce |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This delicious sauce can be made in a blender and then tossed with these crispy veggies. Makes for a quick lunch when you are in a hurry! From Weight Watchers - 2 points per 1 1/4 cup serving. NOTE: To add some heat to this dish, you may want to consider adding chopped chilies of your choice or some red pepper flakes! Ingredients:
3 tablespoons rice vinegar (unseasoned) |
2 tablespoons reduced sodium soy sauce |
2 tablespoons reduced-fat creamy peanut butter |
2 tablespoons fresh ginger, coarsely chopped |
1 tablespoon brown sugar, packed |
1/2 head savoy cabbage, thinly sliced (about 5 cups) |
1 red bell pepper, cut into thin strips |
1 cup carrot (packaged matchstick-cut) |
1/4 cup fresh cilantro, chopped |
2 scallions, thinly sliced |
Directions:
1. To make the dressing, combine the vinegar, soy sauce, peanut butter, ginger and brown sugar in a blender and puree. Toss together the remaining ingredients in a serving bowl. Drizzle the dressing and toss to coat evenly.
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