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Kalyn's Kitchen:Recipe for Spicy Cilantro-Peanut Slaw

Recipe for Spicy Cilantro-Peanut Slaw 


Spicy Cilantro-Peanut Slaw
(Recipe adapted from Crunchy Peanut Slaw found at The Kitchn, makes 4-6 servings.)

1/2 large head green cabbage, very finely chopped
1/2 cup peanuts, chopped (or more, I reduced the amount of peanuts to make it more South Beach Diet friendly)
1/2 cup thinly sliced green onions
1 bunch cilantro, chopped (use at least 1/2 cup chopped cilantro, or more)
salt and fresh ground black pepper to taste

Dressing:
2 T rice vinegar (not seasoned)
1 T agave nectar, honey, sugar, or Splenda (I used agave nectar, use that or Splenda for South Beach diet)
2 tsp. sesame oil
2 tsp. soy sauce
1 tsp. Sriracha sauce (or less, or this can be left out for a less spicy version)
1/4 cup canola or peanut oil

Cut cabbage head in half and save half for another salad. Remove core from the half you're using, then cut cabbage into very thin slices (less than 1/4 inch) and turn cutting board the other direction and cut again to chop into very small pieces. Thinly slice green onions, chop cilantro, and chop peanuts.


In a bowl or glass measuring cup, mix together rice vinegar, sweetener of your choice, sesame oil, soy sauce, and Sriracha sauce if using. Use a whisk to mix in oil until dressing is well-combined.

In large plastic or glass bowl, gently combine chopped cabbage, sliced green onions, and chopped cilantro. Add dressing a little at a time, until salad seems as wet as you'd like it. (You may not need all the dressing.) Add chopped peanuts, and stir a few times until peanuts are mixed in. Taste salad for seasoning, and add salt and freshly ground black pepper as desired. Serve immediately.

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