Asian Peanut Slaw Recipe - Cooking Index
Asian Peanut Slaw Recipe - Cooking Index
| 1/2 cup | Vinegar | |
| 2 tablespoons | Sugar | |
| 3/4 teaspoon | Sesame oil | |
| 1 tablespoon | Fish sauce | |
| 3 tablespoons | Oil | |
| Freshly-ground black pepper - to taste | ||
| 1 | Large head Napa cabbage | |
| 4 | Carrots - grated | |
| 1 x | Green onions - cut 1/2" pieces | |
| 1 cup | Chopped cilantro | |
| 1 cup | Chopped salted dry-roasted peanuts |
Cook vinegar and sugar in small saucepan over medium heat, stirring constantly, until sugar dissolves, about 2 minutes. Add sesame oil, fish sauce and oil. Season to taste with pepper. Set aside to cool.
Cut about 2 inches from base of cabbage. Separate leaves and cut in half lengthwise. Slice leaves thinly and place in large bowl. Add carrots, onions, cilantro and peanuts. Toss with cooled dressing. Let stand 20 minutes before serving.
This recipe yields 8 servings.
Each serving: 193 calories; 101 mg sodium; 0 cholesterol; 15 grams fat; 13 grams carbohydrates; 6 grams protein; 1.53 grams fiber.
Source:
The Los Angeles Times, 06-30-1999
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.