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Cabbage and Carrot Salad with Peanut Sauce

Makes: 4 servings
Prep 20 mins Stand 10 mins
Cabbage and Carrot Salad with Peanut Sauce
Ingredients
  • 1 3 3/4 ounce package  bean threads (cellophane noodles)
  • 1/4  cup  reduced-sodium chicken broth
  • 3  tablespoons  creamy peanut butter
  • 2  tablespoons  reduced-sodium soy sauce
  • 2  tablespoons  honey
  • 1  teaspoon  lime juice
  • 1/2  teaspoon  toasted sesame oil
  • 1  clove garlic, minced
  • 3  cups  shredded cabbage
  • 1  cup  coarsely shredded carrots (2 medium)
  • 1/2  cup  snipped fresh cilantro
  • 1/4  cup  chopped honey-roasted peanuts
  •  Lime wedges
Directions

1. 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.

2. 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.

3. Divide noodles among four serving plates. Top with cabbage mixture. Sprinkle with cilantro and peanuts. Serve with lime wedges.

From the Test KitchenTip:
  • 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)
  • Servings Per Recipe 4,
  • cal. (kcal) 278,
  • Fat, total (g) 10,
  • sat. fat (g) 2,
  • carb. (g) 44,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 4,
  • sugar (g) 14,
  • pro. (g) 6,
  • vit. A (IU) 4665,
  • vit. C (mg) 24,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 40,
  • sodium (mg) 442,
  • Potassium (mg) 287,
  • calcium (mg) 50,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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