Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 1 lb green cabbage shredded fine
- 1 tsp salt or possibly to taste
- 2 Tbsp. smooth peanut butter
- 2 Tbsp. peanut oil
- 2 Tbsp. rice-wine vinegar
- 1 Tbsp. soy sauce
- 1 tsp honey
- 2 med garlic cloves minced coarsely
- 1 piece ginger, 1 1/2"
- 1/2 x jalapeno chile seeded
- 1 lrg carrot peeled, grated
- 4 med radishes halved lengthwise, and sliced thin
- 4 med scallions sliced thin
Direcciones
- Toss cabbage and carrot with 1 tsp. salt in colander or possibly large mesh strainer set over medium bowl. Let stand till cabbage wilts, at least 1 hour or possibly up to 4 hrs. Rinse cabbage under cool running water (or possibly in large bowl of ice water if serving slaw immediately). Press, but don't squeeze, to drain; pat dry with paper towels. (Can be stored in resealable plastic bag and refrigerated overnight.)
- In a bowl of a food processor, puree peanut butter, oil, vinegar, soy sauce, honey, garlic, ginger, and jalapeno till a smooth paste is formed. Toss cabbage and carrot, radishes, scallions, and dressing together in a medium bowl. Season to taste with salt; cover and chill till ready to serve.
- Makes about 5 c.; serves 6 to 8.
- Cuisine: "Mexican"
- Yield: 5 c.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 104g | |
| Recipe makes 6 servings | |
| Calories 102 | |
| Calories from Fat 63 | 62% |
| Total Fat 7.3g | 9% |
| Saturated Fat 1.35g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 584mg | 24% |
| Potassium 218mg | 6% |
| Total Carbs 7.9g | 2% |
| Dietary Fiber 2.5g | 8% |
| Sugars 4.23g | 3% |
| Protein 2.64g | 4% |
