Quick Tangy Carrot Cabbage Slaw with Roasted Peanut Crunch 🥕🥬😋
Ingredients:
4 cups (480g) shredded carrots (about 4-5 large carrots)
2 cups (140g) thinly shredded green cabbage
1/2 cup (60g) scallions, thinly sliced
1/2 cup (30g) fresh cilantro, chopped (optional)
1/2 cup (70g) chopped roasted peanuts, divided
Tangy Dressing:
3 tablespoons (45ml) rice vinegar
2 tablespoons (30ml) light oil (canola, vegetable, or light olive oil)
1 tablespoon (15ml) tamari or soy sauce
1 tablespoon (15ml) lime juice
1-2 teaspoons maple syrup or honey (optional)
Directions:
1. Prepare the Tangy Dressing: In a small bowl, whisk together the rice vinegar, oil, tamari/soy sauce, lime juice, and maple syrup/honey (if using) until well combined.
2. In a large bowl, combine the shredded carrots, shredded cabbage, sliced scallions, and chopped cilantro (if using).
3. Pour the dressing over the carrot and cabbage mixture and toss well to coat.
4. Stir in about half of the chopped peanuts.
5. Serve immediately for maximum crunch, or let it sit for 10-15 minutes for flavors to meld slightly. Garnish with the remaining peanuts before serving.
Recipe Information:
Preparation Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 15 minutes | Calories per Serving: Approx. 210 | Number of Servings: 5-6 (as a side)
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