Asian Cabbage Salad with Peanut Butter Dressing



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


Directions
1.
Prepare Peanut Butter Dressing. Toss shredded cabbage, peas, jicama, and green onions in with the dressing. Cover and chill for 30 to 60 minutes.
2.
Just before serving, sprinkle with toasted almonds and cilantro. Makes 6 to 8 servings.
Peanut Butter Dressing
1.
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, Monosaturated 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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