Thai Peanut Slaw

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Thai Peanut Slaw
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Thai Peanut Slaw recipe

This healthy, crunchy veggie slaw with Thai flavors has only 95 calories per serving and works well as a side with dinner or as the main course.

1 Granny Smith apple, cored, peeled & chopped
1-1/2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon white rice vinegar
2 tablespoons PB2 powdered peanut butter (or substitute 2 tablespoon regular creamy peanut butter)
1 tablespoon water
1/4 teaspoon garlic powder
1/8 teaspoon ground cayenne pepper (optional; omit if you don't want it spicy)
5 cups shredded cabbage (or one 16-oz bag cole slaw mix)
1/2 red bell pepper, thinly sliced
2 green onions, thinly sliced (white and green parts)
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
1 cup raw green peas, fresh or frozen
1/2 cup roasted peanuts, coarsely chopped
2-1/2 cups cooked & shredded chicken breast (optional)
whole grain burrito-size wraps (use gluten-free, if desired)
Puree dressing ingredients in a blender or food processor to a consistency similar to apple sauce. In large bowl, toss together slaw ingredients and dressing. Cover and refrigerate for at least 1 hour and up to 3 days. Serve as a side or main dish salad, or use as a wrap filling.

Thai Peanut Slaw, Thai Peanut Slaw recipe
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Refaves: 2
Refaved June, 09 2013 by:

Stevi Tushek
Memphis, TN, US
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