A crunchy, sweet, spicy, tangy salad that has an unmistakable Asian flavor. It is perfect as a vegetarian main dish or as a light lunch. For dinner pair it with grilled chicken. Try not to have leftovers - it gets soggy over time.
Prep Time 10minutes
Total Time 10minutes
Author Lowcarbology Editorial
2cupsshredded red cabbage
1cupchopped green onions
1cupsnow peassliced on a diagonal
1/4cupchopped. fresh cilantro
2tablespoonsminced jalapenoor more to taste
2tablespoonssmooth peanut butter
2tablespoonsrice wine vinegar
1teaspoonred chile-sesame oil
2teaspons erythritol or other sugar free sweetener
2teaspoonsfreshly grated ginger
Night before you want to use the dressing whisk the dressing ingredients together until well mixed.
Add enough water to make it a good, pourable consistency.
Store in a covered jar in the refrigerator.
Mix all ingredients gently in a bowl.
Pour the salad dressing over and toss so the dressing coats all of the ingredients.
Serve immediately with slices of lime to squeeze over the top.
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