Cabbage Salad with Spicy Peanut Dressing
From the American Heart Association...
Serves 6 | 123 Calories | 169 mg Sodium | $1.02 Per Serving
3 Tbsp. reduced-fat, smooth peanut butter
4 Tbsp. cider vinegar
1 1/2 Tbsp. hot water
2 tsp. honey
1/4 tsp. salt
1/8 Tbsp. ground black pepper
1 jalapeno, finely chopped
1 red or green bell pepper, quartered, thinly sliced
3 green onions or scallions, chopped (about 1/2 cup)
1 (14-ounce) bag classic cole slaw mix
1/4 cup chopped, unsalted peanuts
1.In a large bowl, add peanut butter, vinegar, hot water, honey, salt, and pepper. Finely chop the jalapeno, seeding it for a less spicy salad. Add jalapeno into the bowl. Use a whisk or fork to combine until dressing is smooth.
2.Quarter the bell pepper, removing and discarding the seeds. Thinly slice the bell pepper and chop the scallions. Add both into the bowl, along with the cole slaw mix.
3.Use tongs or a spatula to fully combine the vegetables with the dressing. Chop peanuts and sprinkle over the salad. Let sit a few minutes for flavors to absorb. Serve.
Cooking Tip: Jalapenos vary tremendously in spiciness. It's always safer to take a little taste of the jalapeno before adding the entire pepper. Also, remove the seeds to lessen the spiciness.
Keep it Healthy: This cabbage salad is like a slaw without the mayo. A vinegar and oil base instead of mayonnaise can also be used to trim the calories of other picnic salads like potato salad and macaroni salad.
Tip: To substitute fresh vegetables for the cole slaw mix, use 1 cup grated carrots plus 5 cups thinly sliced cabbage.
Nutritional AnalysisPer serving
Calories Per Serving123
Total Fat6.3 g
Saturated Fat1.0 g
Trans Fat0.0 g
Polyunsaturated Fat1.8 g
Monounsaturated Fat3.0 g
Recipe copyright 2016 American Heart Association. This recipe is brought to you by the American Heart Association's Simple Cooking with Heart Program. For more simple, quick and affordable recipes, visit heart.org/simplecooking.