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Low-Carb Spicy Cilantro-Peanut Slaw
Ingredients:
Dressing Ingredients:
Instructions:
source:https://kalynskitchen.com
- 1/2 large head green cabbage, very finely chopped
- 1/2 cup peanuts, chopped (or more)
- 1/2 cup thinly sliced green onions
- 1 bunch cilantro, chopped (use at least 1/2 cup chopped cilantro, or more)
- salt and fresh ground black pepper to taste
Dressing Ingredients:
- 2 T rice vinegar (not seasoned)
- 1 T sweetener of your choice (I used Monkfruit Sweetener)
- 2 tsp. sesame oil
- 2 tsp. soy sauce
- 2 tsp. Sriracha sauce (or less, or this can be left out for a less spicy version)
- 1/4 cup canola or peanut oil
Instructions:
- Cut cabbage head in half and save half for another salad. Remove core from the half you’re using, then cut cabbage into very thin slices (less than 1/4 inch) and turn cutting board the other direction and cut again to chop into very small pieces. Thinly slice green onions, chop cilantro, and chop peanuts.
- In a bowl or glass measuring cup, mix together rice vinegar, sweetener of your choice, sesame oil, soy sauce, and Sriracha sauce if using. Use a whisk to mix in oil until dressing is well-combined.
- In large plastic or glass bowl, gently combine chopped cabbage, sliced green onions, and chopped cilantro. Add dressing a little at a time, until salad seems as wet as you’d like it. (You may not need all the dressing.) Add chopped peanuts, and stir a few times until peanuts are mixed in. Taste salad for seasoning, and add salt and freshly ground black pepper as desired. Serve immediately.
