East-West Slaw

Ingredients

• Canola oil

  1 tbsp or 14g

• Shallots

  Raw

  4 tbsp chopped or 40g

• Garlic

  Raw

  3 cloves, minced or 9g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Lime juice

  Raw

  3 tsp or 15g

• Peanut butter

  Smooth style, without salt

  3 tbsp or 48g

• Water

  Plain, clean water

  3 tbsp or 44g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  4 tbsp or 60g

• Radishes

  Raw

  1 cup slices or 116g

• Carrots

  Raw

  2 cup grated or 220g

• Red cabbage

  Red, raw

  4 cup, shredded or 280g

• Rice wine vinegar

  1 tsp or 5g

• Salt

  Table

  1 dash or 0.4g

• Fresh cilantro

  Coriander leaves, raw

  3 tbsp or 3g

• Peanuts

  All types, raw

  3 tbsp or 27g

Directions

1. Heat the canola oil in a frying pan over medium heat.
2. Add the chopped shallots, minced garlic, and crushed red pepper flakes. Sauté, stirring often, until the shallots are softened, about 3 minutes.
3. Whisk in the soy sauce, lime juice, peanut butter, water, and coconut milk. Simmer for 2 minutes to combine the flavors.
4. Transfer the sauce to a small heat-proof bowl and let it cool while preparing the vegetables.
5. In a large mixing bowl, combine the grated radishes, carrots, and shredded red cabbage. Sprinkle with rice wine vinegar and toss until well mixed.
6. Pour the peanut sauce over the vegetables, toss to coat, and add salt to taste if needed.
7. Serve garnished with chopped fresh cilantro and peanuts.

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• Easy Asian Quinoa Slaw