Ingredient:
2 tbsp reduced-fat creamy peanut butter
1 tbsp grated gingerroot
1 tbsp rice vinegar
1 tbsp orange marmalade
1 1/2 tsp reduced-sodium soy sauce
1/4 to 1/2 tsp chili garlic sauce
3 cups broccoli slaw mix (from 10-oz bag)
1/2 cup bite-size thin strips red bell pepper
1/2 cup julienne (matchstick-cut) carrots
1/2 cup shredded red cabbage
2 tbsp chopped fresh cilantro
Method:
In small bowl, combine all dressing ingredients. Beat with whisk, until blended.
In large bowl, toss all slaw ingredients. Pour dressing over slaw mixture; toss until coated. Cover and refrigerate at least 1 hour to blend flavors but no longer than 6 hours, tossing occasionally to blend dressing from bottom of bowl back into slaw mixture.
2 tbsp reduced-fat creamy peanut butter
1 tbsp grated gingerroot
1 tbsp rice vinegar
1 tbsp orange marmalade
1 1/2 tsp reduced-sodium soy sauce
1/4 to 1/2 tsp chili garlic sauce
3 cups broccoli slaw mix (from 10-oz bag)
1/2 cup bite-size thin strips red bell pepper
1/2 cup julienne (matchstick-cut) carrots
1/2 cup shredded red cabbage
2 tbsp chopped fresh cilantro
Method:
In small bowl, combine all dressing ingredients. Beat with whisk, until blended.
In large bowl, toss all slaw ingredients. Pour dressing over slaw mixture; toss until coated. Cover and refrigerate at least 1 hour to blend flavors but no longer than 6 hours, tossing occasionally to blend dressing from bottom of bowl back into slaw mixture.
