Crunchy Cabbage Salad with Spicy Peanut Dressing

Servings: 6
Serving Size: 1 cup

This vinegar-based, no-mayo salad is bathed in a sweet, creamy peanut butter and honey dressing — the perfect complement to the heat of the jalapeño and bitterness of the raw cabbage.

Ingredients

1/4 cup cider vinegar

3 tablespoons smooth low-sodium peanut butter

1 medium fresh jalapeño, seeds and ribs discarded, finely chopped

1 1/2 tablespoons hot water

2 teaspoons honey

1/4 teaspoon salt

1/8 teaspoon pepper, freshly ground preferred

1 14-ounce bag classic coleslaw mix

1 medium red or green bell pepper, thinly sliced

3 medium green onions, chopped (about 1/2 cup)

1/4 cup chopped unsalted peanuts

Directions

In a large bowl, whisk together the vinegar, peanut butter, jalapeño, water, honey, and salt until combined.
Add the coleslaw mix, bell pepper, and green onions to the dressing.
Using tongs, toss the vegetables together with the dressing to coat.
Let stand for several minutes so the flavors blend. Sprinkle with the peanuts.

Quick Tips

1. Because jalapeños can vary in spiciness, you may want to take a tiny bite of the jalapeño before you add it to a dish. If it tastes particularly spicy, use less if you prefer. If you like more heat, include the seeds and ribs.

2. You can substitute 1 cup grated carrots and 5 cups thinly sliced cabbage for the coleslaw mix.

Nutrition Facts

Per serving (serves 6; serving size 1 cup)

Calories	123
Total Fat	6.5 g (1.0 g saturated fat, 0.0 g trans fat, 2.0 g polyunsaturated fat, 3.0 g monounsaturated fat)
Cholesterol	0 mg
Sodium	169 mg
Total Carbohydrate	12 g (7 g sugars, 4 g dietary fiber)
Protein	5 g
Dietary Exchanges	1/2 other carbohydrate, 1 fat, 1 vegetable