Sometimes taking a break from lettuce and branching out is a good thing. Especially if it's to try Peanut Coleslaw. The coleslaw is nutritious. It's also full of crunch and tasty green onions and cilantro. I use bagged coleslaw mix, but you can certainly grate your own cabbage if you prefer. If you do, add in some grated carrots as well. The carrots add a touch of sweetness to the slaw. You can add more or less cilantro and ginger to your taste. This is a coleslaw that's a little different from the run-of-the-mill stuff you find at the markets and delis. The Peanut Coleslaw tastes fresh and new and is an ideal accompaniment to barbecued meats or Asian-inspired main dishes. Try the coleslaw with the Pineapple Chicken recipe I posted previously. Both are great together!
Peanut Coleslaw -- Serves 6+
1/3 cup of lime juice
1/4 cup of light mayonnaise
1/4 cup of plain fat-free yogurt
1/2 cup of chopped green onions
1/4 - 1/2 cup of chopped cilantro
2 tablespoons of sugar
1 - 2 teaspoons of grated ginger
1/2 teaspoon of lemon pepper
1/2 cup of coarsely ground roasted peanuts
2-3 teaspoons of sesame oil
1 16-ounce package of shredded coleslaw with carrots mix
In a large bowl, blend together the lime juice, mayonnaise, yogurt, green onions, cilantro, sugar, ginger, lemon pepper, peanuts, and sesame oil. Stir in the coleslaw mix gradually until it's completely moistened and the dressing is distributed throughout the cabbage. Refrigerate the coleslaw until serving time.
