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Ingredientes
- 1 head green cabbage shredded
- 1/2 head red cabbage shredded
- 1 Tbsp. salt
- 1/2 c. rice wine vinegar
- 1/4 c. soy sauce
- 2 Tbsp. sesame oil
- 1/2 tsp chile paste
- 3 Tbsp. creamy peanut butter
- 1 tsp grated fresh ginger
- 2 x carrots shredded
- 1 c. bean sprouts
- 4 x scallions julienned on bias Salt to taste Freshly-grnd black pepper to taste
- 2 Tbsp. sesame seeds for garnish
Direcciones
- Toss the cabbage together in a large colander and set in the sink. Sprinkle the cabbage with salt and let stand for 15 min. The salt draws out some of its moisture so which the slaw remains crunchy.
- In a bowl, whisk together the vinegar, soy sauce, oil, chile paste, peanut butter, and ginger. Toss together with the cabbage, carrots, bean sprouts and scallions; season with salt and pepper. Garnish with sesame seeds before serving.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 74g | |
| Recipe makes 8 servings | |
| Calories 98 | |
| Calories from Fat 66 | 67% |
| Total Fat 7.67g | 10% |
| Saturated Fat 1.25g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1363mg | 57% |
| Potassium 161mg | 5% |
| Total Carbs 5.26g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.06g | 1% |
| Protein 2.93g | 5% |
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