Cabbage and Carrot Salad with Peanut Sauce
3 3/4 ounce package bean threads (cellophane noodles)
cup reduced-sodium chicken broth
tablespoons creamy peanut butter
tablespoons reduced-sodium soy sauce
teaspoon lime juice
teaspoon toasted sesame oil
clove garlic, minced
cups shredded cabbage
cup coarsely shredded carrots (2 medium)
cup snipped fresh cilantro
cup chopped honey-roasted peanuts
- In a large bowl soak bean threads in enough hot water to cover for 10 minutes. Drain well. Using kitchen shears, snip bean threads into smaller strands.
- Meanwhile, in a large bowl combine broth, peanut butter, soy sauce, honey, lime juice, sesame oil, and garlic. Add cabbage and carrots. Toss to combine.
- Divide noodles among four serving plates. Top with cabbage mixture. Sprinkle with cilantro and peanuts. Serve with lime wedges.
From the Test Kitchen
To bump up the protein in this dish, top the salad with leftover grilled chicken or tofu.
Nutrition Facts(Cabbage and Carrot Salad with Peanut Sauce)
- Per serving:
- 278 kcal cal.,
- 10 g fat
- (2 g sat. fat,
- 2 g polyunsaturated fat,
- 3 g monounsatured fat),
- 442 mg sodium,
- 44 g carb.,
- 4 g fiber,
- 14 g sugar,
- 6 g pro.
- Percent Daily Values are based on a 2,000 calorie diet