Asian Chicken Peanut Slaw (Low Fat, Low Carb -- Healthy!)
Created by VegGirl on October 6, 2013
- Servings: 10
- Prep Time: 25m
- Cook Time: 0m
- Recipe #10675
Ingredients
- DRESSING
- 1 apple, Granny Smith (peeled, cored & chopped)
- 1 1/2 tablespoons soy sauce (or gluten-free tamari sauce)
- 1 tablespoon sesame oil
- 1 tablespoon white rice vinegar
- 2 tablespoons peanut butter, creamy
- 1 tablespoon water
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground cayenne pepper (optional; omit if you don't want it spicy)
- SLAW INGREDIENTS
- 5 cups cabbage, shredded (or one 16-oz bag cole slaw mix)
- 1/2 red bell pepper, thinly sliced
- 3 to 4 green onions, thinly sliced (white and green parts)
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh mint, chopped
- 1 cup green peas (fresh or frozen thawed)
- 1/2 cup peanuts, roasted (coarsely chopped)
- 2 1/2 cups chicken breast, cooked (chopped or shredded---I DID NOT use the chicken, I used marinaded firm tofu that I stir-fried first)
- Salt and pepper
- Whole grain burrito-size wraps (use gluten-free, if desired)
How to Make
-
Step 1: Puree dressing ingredients in a blender or food processor to a consistency similar to apple sauce.
-
Step 2: In large bowl, toss together slaw ingredients and dressing. Cover and refrigerate for at least 1 hour and up to 3 days.
-
Step 3: Serve as a side or main dish salad, or use as a wrap filling.
Nutritional Facts
- Serving Size: 1 (94.1 g)
- Calories 147.5
- Total Fat - 9.9 g
- Saturated Fat - 3.2 g
- Cholesterol - 42.2 mg
- Sodium - 424.3 mg
- Total Carbohydrate - 9.6 g
- Dietary Fiber - 2.5 g
- Sugars - 1.4 g
- Protein - 6.7 g
- Calcium - 55 mg
- Iron - 1.3 mg
- Vitamin C - 23.8 mg
- Thiamin - 0.1 mg