All of those may be the case...BUT...there are lots of other ways to make slaw. Slaw that won't give you your entire daily calorie intake in one sitting.
I got the latest issue of Vegetarian Times magazine in the mail, found this recipe for Asian slaw and decided to try it. It is delicious...AND...healthy. Yay!
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| Asian Slaw |
Prep only takes a few minutes and this recipe uses ingredients you probably have in your pantry. If you don't have some of these items, buy them and you'll find yourself using them again and again.
Ingredients:
- 3 Tbs. low-sodium soy sauce
- 2 Tbs. no-salt-added creamy natural peanut butter (I only had chunky PB and it was fine)
- 5 tsp. natural cane sugar (most dark brown sugar is this)
- 2 Tbs. rice vinegar (you'll use this a lot if you make sushi rice)
- 2 tsp. toasted sesame oil
- 1 clove garlic minced
- pinch of black pepper
- pinch of cayenne pepper
- 4 medium carrots, julienned (mandolin slicer with julienne attachment works amazing for this)
- 2 medium zucchini, julienned (use mandolin slicer if you have one)
- 1/4 cup chopped dry roasted peanuts (these are totally optional)
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| Natural Peanut Butter going into soy sauce mixture |
Whisk together soy sauce, peanut butter (warm it for a few secs in the microwave if it's too tough to mix), sugar, vinegar, oil, garlic, pepper and cayenne in a bowl. Stir in carrots, zucchini and peanuts. Chill in fridge for about 1 hr.
This tasty slaw makes a wonderful and delectable side dish, or an alternative to your traditional salad.
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| Julienned Zucchini |
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| Carrot in Mandolin Slicer |
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