Spicy Cilantro-Peanut Slaw
- 1/2 large head green cabbage, very finely chopped
- 1/2 cup peanuts, chopped (or more, I reduced the amount of peanuts to make it more South Beach Diet friendly)
- 1/2 cup thinly sliced green onions
- 1 bunch cilantro, chopped (use at least 1/2 cup chopped cilantro, or more)
- salt and fresh ground black pepper to taste
- 2 T rice vinegar (not seasoned)
- 1 T agave nectar, honey, sugar, Splenda, or Stevia in the Raw granulated (Use Stevia or Splenda for Phase One version)
- 2 tsp. sesame oil
- 2 tsp. soy sauce
- 1 tsp. Srirachasauce (or less, or this can be left out for a less spicy version)
- 1/4 cup canola or peanut oil
- Produce
- Cilantro (1 bunch)
- Green cabbage (1/2 large head)
- Green onions (1/2 cup)
- Peanuts (1/2 cup)
- Condiments
- Rice vinegar (2 T)
- Soy sauce (2 tsp.)
- Cooking & Baking
- Agave nectar (1 T)
- Canola or peanut oil (1/4 cup)
- Salt and fresh ground black pepper (1)
- Sesame oil (2 tsp.)
- Other
- 1 tsp. Srirachasauce (or less, or this can be left out for a less spicy version)
Preparation
Read recipe preparation on kalynskitchen.com
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Published February 1, 2013 (2 weeks ago).
78 people saved this recipe.
