Asian Cabbage Salad with Peanut Butter Dressing

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  • 1 recipe Peanut Butter Dressing (see recipe below)
  • 6 cups packaged shredded cabbage with carrot (coleslaw mix)
  • 1 cup fresh sugar snap peas, trimmed and thinly sliced lengthwise
  • 1/2 cup coarsely shredded, peeled jicama
  • 1/4 cup thinly sliced green onions
  • 1/4 cup sliced almonds, toasted
  • Fresh cilantro (optional)
Peanut Butter Dressing
  • 1/3 cup peanut butter
  • 1 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 1/3 cup water
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil

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Prepare Peanut Butter Dressing. Toss shredded cabbage, peas, jicama, and green onions in with the dressing. Cover and chill for 30 to 60 minutes.
Just before serving, sprinkle with toasted almonds and cilantro. Makes 6 to 8 servings.
Peanut Butter Dressing
In a large bowl combine peanut butter, curry powder, salt, garlic powder, and ground ginger; gradually whisk in water, lemon juice, and olive oil until smooth.

nutrition information

Per Serving: cal. (kcal) 176, Fat, total (g) 14, chol. (mg) 0, sat. fat (g) 2, carb. (g) 10, Monounsaturated fat (g) 8, Polyunsaturated fat (g) 3, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 4, pro. (g) 6, vit. A (IU) 1117.58, vit. C (mg) 35.43, Thiamin (mg) 0.04, Riboflavin (mg) 0.07, Niacin (mg) 2.17, Pyridoxine (Vit. B6) (mg) 0.12, Folate (g) 20.16, Cobalamin (Vit. B12) (g) 0, sodium (mg) 277, Potassium (mg) 167, calcium (mg) 50.48, iron (mg) 0.9, Percent Daily Values are based on a 2,000 calorie diet
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