Serve with grilled flank steak, roast chicken, or fajitas.
Ingredients
· 3 tablespoons fresh lime juice
· 3 tablespoons rice vinegar
· 2 tablespoons fish sauce
· 1 tablespoon water
· 1 tablespoon creamy peanut butter
· 1 teaspoon chile paste with garlic
· 1 garlic clove, minced
· 6 cups shredded napa (Chinese) cabbage
· 2 cups shredded red cabbage
· 1 cup red bell pepper strips
· 1 cup shredded carrot
· 2 tablespoons chopped dry-roasted peanuts
· 1 tablespoon chopped fresh cilantro
· 1 tablespoon chopped fresh mint
Preparation
Combine first 7 ingredients in a large bowl, stirring with a whisk until
blended. Add cabbages, bell pepper, and carrot, and toss gently to coat. Cover
and marinate in refrigerator 1 hour. Stir in the peanuts, cilantro, and mint
just before serving.
Nutritional Information
Calories
per serving:
|
66
|
Calories
from fat:
|
34%
|
Fat per
serving:
|
2.5g
|
Saturated
fat per serving:
|
0.4g
|
Monounsaturated
fat per serving:
|
1.1g
|
Polyunsaturated
fat per serving:
|
0.8g
|
Protein
per serving:
|
2.9g
|
Carbohydrates
per serving:
|
10g
|
Fiber per
serving:
|
3.2g
|
Cholesterol
per serving:
|
0.0mg
|
Iron per
serving:
|
0.9mg
|
Sodium per
serving:
|
540mg
|
Calcium
per serving:
|
55mg
|
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