Desert Moon Peanut Coleslaw

Recipe Ingredients

1/3 cup	78ml	Rice wine vinegar
1/3 cup	65g / 2.3oz	Peanut butter
3 tablespoons	45ml	Brown sugar
1 tablespoon	15ml	Soy sauce
1 tablespoon	15ml	Sesame oil
1 tablespoon	15ml	Chopped fresh ginger
1 tablespoon	15ml	Lime juice
2 teaspoons	10ml	Chopped garlic
3 cups	711ml	Thinly-sliced nappa cabbage
3 cups	711ml	Thinly-sliced red cabbage
3 cups	711ml	Thinly-sliced bok choy
2 cups	474ml	Julienned red bell pepper
1 cup	146g / 5.1oz	Chopped poblano chiles - (2 large)
1 cup	62g / 2.2oz	Chopped red onion
4		Jalapeño peppers - seeded, and
		Finely chopped
1 cup	237ml	Peanuts - (optional)

Recipe Instructions

Place the vinegar, peanut butter, brown sugar, soy sauce, sesame oil, ginger, lime juice and garlic in a mixing bowl and whisk vigorously until smooth.

In a large bowl, combine the sliced cabbages, bok choy, bell pepper, chiles, onion, jalapeños and peanuts. Pour the dressing over. Toss and serve.

This recipe yields 6 to 8 servings.

Each of 8 servings: 149 calories; 5 grams protein; 19 grams carbohydrates; 4 grams fiber; 7 grams fat; 1 gram saturated fat; 0 cholesterol; 205 mg. sodium.

Source:
The Los Angeles Times, 07-02-2003

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