Asian Peanut and Cabbage Salad
Florida Coastal Cooking
Slightly altered from Kalyn’s Kitchen
**2 WW Pts Plus
Serves 12 heaping 1 cup servings
2 small cabbage, quartered
3 bell pepper (I used a red, yellow and green)
2 kohlrabi, peeled (if you can’t find these, simply omit)
1 green large green onion, diced
1 bunch cilantro, de-stemmed and diced
1/3 cup peanuts, chopped
1 Tbsp agave
¼ cup rice vinegar
1 Tbsp dark sesame oil
1 Tbsp canola
2 Tbsp coarse ground mustard
2 Tbsp minced fresh ginger
1 tsp sriracha (optional for an added kick, omit if you don’t want it spicy).
¼ tsp sea salt
Fresh ground pepper
Lime, chopped peanuts and roasted sesame seeds
1. Rough chop cabbage, kohlrabi and bell pepper; add to a food processor; pulse to desired texture. Pour into large bowl and add green onion and cilantro
*Note: I did mine in several batches; even with a large food processor this is a huge amount of veggies.
2. Whisk dressing in small bowl and pour evenly over salad mixture. Toss to coat.