SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Asian Cabbage Salad with Peanut Butter Dressing

Makes: 6 to 8 servings
Prep 25 mins Chill 30 mins
Asian Cabbage Salad with Peanut Butter Dressing
Ingredients
  • 1  recipe  Peanut Butter Dressing (see recipe below)
  • 6  cups  packaged shredded cabbage with carrot (coleslaw mix)
  • 1  cup  fresh sugar snap peas, trimmed and thinly sliced lengthwise
  • 1/2  cup  coarsely shredded, peeled jicama
  • 1/4  cup  thinly sliced green onions
  • 1/4  cup  sliced almonds, toasted
  •  Fresh cilantro (optional)
Directions

1. Prepare Peanut Butter Dressing. Toss shredded cabbage, peas, jicama, and green onions in with the dressing. Cover and chill for 30 to 60 minutes.

2. Just before serving, sprinkle with toasted almonds and cilantro. Makes 6 to 8 servings.

Peanut Butter Dressing
Makes: 6 servings
Ingredients
  • 1/3  cup  peanut butter
  • 1  teaspoon  curry powder
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  garlic powder
  • 1/2  teaspoon  ground ginger
  • 1/3  cup  water
  • 2  tablespoons  lemon juice
  • 2  tablespoons  olive oil
Directions

1. In a large bowl combine peanut butter, curry powder, salt, garlic powder, and ground ginger; gradually whisk in water, lemon juice, and olive oil until smooth.

Nutrition Facts (Asian Cabbage Salad with Peanut Butter Dressing)
  • Servings Per Recipe 6,
  • cal. (kcal) 176,
  • Fat, total (g) 14,
  • chol. (mg) 0,
  • sat. fat (g) 2,
  • carb. (g) 10,
  • Monosaturated fat (g) 8,
  • Polyunsaturated fat (g) 3,
  • Trans fatty acid (g) 0,
  • fiber (g) 3,
  • sugar (g) 4,
  • pro. (g) 6,
  • vit. A (IU) 1118,
  • vit. C (mg) 35,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 20,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 277,
  • Potassium (mg) 167,
  • calcium (mg) 50,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe