From Vegan Planet..lots of cabbage...sort of a slaw, salad.
1.Heat the peanut oil in a medium-size skillet over medium heat. Add the shallots, garlic, and ginger. Cover and cook until softened, about 5 minutes. Stir in the peanut butter, brown sugar, cayenne, lemon juice, tamari, and as much coconut milk as necessary to make a thick sauce. Reduce the heat to low and simmer for 5 minutes, stirring a few times.
2.Transfer to a blender or food processor and process until smooth.
3.Place the cabbage, carrot, jicama, peanuts, and raisins in a large serving bowl. Pour in the sauce and toss to combine. Sprinkle the bean sprouts on top and serve immediately.
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Serving Size: 1 Serving (341g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 273 | ||
Calories from Fat: 118 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.2g | 18 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 6.2g | ||
Polyunsanturated Fat 4.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 51.5mg | 2 % | |
Potassium 780.7mg | 21 % | |
Total Carbohydrate 36.4g | 11 % | |
Dietary Fiber 10.3g | 41 % | |
Sugars, other 26.1g | ||
Protein 8.8g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 273
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