We just returned from a week of vacation out of the country where we got our fill of lazy days in the sun but also ate very few fresh veggies. Both my husband and I were missing them before day 3! So upon returning, I began dreaming of this yummy and spicy coleslaw. It requires quite a bit of chopping, but on a Sunday afternoon after a week away from my kitchen, I actually found it quite relaxing. And, I should have plenty leftover for me to munch on throughout the week.
Napa cabbage is an especially healthy veggie…a cruciferous dark leafy green…that boasts the following health benefits: it’s packed with antioxidants which help protect our bodies from diseases like cancer, it’s loaded with fiber which helps lower bad cholesterol levels, and it’s high in Vitamin C, K, and minerals like calcium, phosphorus, manganese, iron, and magnesium. Because Napa cabbage is also incredibly low in calories (100 grams of fresh leaves contain only 16 calories!) and made of filling fiber, it is wise choice for those trying to lose weight.
- ½ head Napa cabbage, finely chopped
- 1 red bell pepper, finely chopped
- 1 cup shredded carrots
- 1 bunch green onions, thinly sliced
- ½ cup roasted, salted peanuts
- chopped cilantro for garnish
- 3 tablespoons organic creamy peanut butter
- 1½ tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon coconut oil
- 2 tablespoons shredded unsweetened coconut
- juice from 1 lime
- 1 teaspoon grated fresh ginger
- 1 clove minced garlic
- pinch of cayenne pepper
- 2 tablespoons water
- In a large bowl, combine Napa cabbage, red bell pepper, carrots, green onions, and peanuts.
- In a Magic Bullet or Vitamix or other blender, combine peanut butter, rice vinegar, honey, coconut oil, coconut, lime juice, ginger, garlic, cayenne pepper, and water. Blend until smooth.
- Pour dressing over salad mixture, and toss until well coated.
- Garnish with chopped cilantro.
- Refrigerate until time to serve.
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Oh, this was insanely good…