Crunchy Cabbage Salad with Spicy Peanut Dressing
- 3 Tbsp reduced-fat, smooth peanut butter
- 4 Tbsp cider vinegar
- 1 1/2 Tbsp water
- 2 tsp honey
- 1/4 tsp salt
- 1/8 Tbsp ground black pepper
- 1 jalapeño (finely chopped)
- 1 red or green bell pepper (quartered, thinly sliced)
- 3 green onions or scallions, chopped (about ½ cup)
- 1 (14-ounce) bag classic cole slaw mix
- 1/4 cup chopped, unsalted peanuts
In a large bowl, add peanut butter, vinegar, hot water, honey, salt, and pepper. Finely chop the jalapeno, seeding it for a less spicy salad. Add jalapeno into the bowl. Use a whisk or fork to combine until dressing is smooth.
Quarter the bell pepper, removing and discarding the seeds. Thinly slice the bell pepper and chop the scallions. Add both into the bowl, along with the cole slaw mix. Use tongs or a spatula to fully combine the vegetables with the dressing. Chop peanuts and sprinkle over the salad. Let sit a few minutes for flavors to absorb. Serve.
Cooking Tip: Jalapenos vary tremendously in spiciness. It’s always safer to take a little taste of the jalapeno before adding the entire pepper. Also, remove the seeds to lessen the spiciness.
Keep it Healthy: This cabbage salad is like a slaw without the mayo. A vinegar and oil base instead of mayonnaise can also be used to trim the calories of other picnic salads like potato salad and macaroni salad.
Tip: Serving size 1 cup
Tip: To substitute fresh vegetables for the cole slaw mix, use 1 cup grated carrots plus 5 cups thinly sliced cabbage.
Nutrition Facts (1 serving):
Calories: 123 kcal
Carbs: 12 g
Protein: 5 g
Sodium: 169 mg
Copyright © 2018 American Heart Association, Healthy For Good™. We used this recipe in a Simple Cooking with Heart Class.