Polynesian Coleslaw

This coleslaw is different that the garden-variety mayo version. It has very little fat and a very complex flavor.

Original recipe makes 2 quarts

Ingredients

3 tablespoons creamy peanut butter
2 cloves garlic, minced
1/2 teaspoon salt
2 tablespoons rice vinegar
2 tablespoons soy sauce
1/8 teaspoon hot pepper sauce (e.g. Tabasco™)
1/2 cup chopped cilantro leaves
2 tablespoons chopped fresh chives
2 red bell peppers, thinly sliced
8 cups shredded cabbage
2 tablespoons toasted sesame seeds

  • PREP

    40 mins

  • READY IN

    1 hr 40 mins

Directions

  1. Stir together peanut butter, garlic, salt, rice vinegar, soy sauce, and hot pepper sauce until smooth. Fold in cilantro, chives, and red pepper. Add shredded cabbage, and toss until well coated. Scoop into a serving bowl, cover with plastic wrap, and refrigerate 1 hour. Sprinkle with sesame seeds before serving.

Nutrition

Calories: 80 kcal
Carbohydrates: 8.3 g
Cholesterol: 0 mg
Fat: 4.4 g
Fiber: 3.1 g
Protein: 3.5 g
Sodium: 415 mg

Related Recipes:

Mango, Carrot, and Arugula Salad Zucchini Miso Caribbean Slaw Shrimp Summer Rolls with Asian Peanut Sauce Best Egg Rolls Southern Coleslaw Easy Apple Coleslaw Sweet-and-Sour Coleslaw Lower-Fat Coleslaw Pico de Gallo with Cabbage (Mexican Coleslaw)