Getting Healthy from the Inside Out

I’ve never (EVER!) been one for coleslaw… but when I saw this recipe, I couldn’t help but think it sounded amazing! Since I needed to go to the grocery store that morning, I picked up the ingredients I needed- shockingly, I had quite a few of them!

Have a look at the original recipe- it’s beautifully photographed with virtually step-by-step pics! I did make a few changes to the recipe (which are noted below) namely in the type of oil and I used tahini paste instead of peanut butter- which I refuse to keep in the house!

Servings: 6 as a side dish

Ingredients

For the Dressing

  • 1/4 cup honey (or other liquid sweetener to make it Vegan)
  • 1/4 cup peanut oil
  • 1/4 cup unseasoned rice vinegar
  • 1 tablespoon Braggs soy sauce
  • 1 teaspoon Asian sesame oil
  • 1 tablespoon tahini paste
  • 1/2 teaspoon salt
  • 1/2 teaspoon Frank’s hot sauce
  • 1 tablespoon minced fresh ginger
  • 1 large garlic clove, minced

For the Slaw

  • 4 cups prepared shredded coleslaw
  • 2 carrots, shredded (about 2 cups)
  • 1 red bell pepper, thinly sliced into bite-sized pieces
  • 1 cup frozen shelled edamame, thawed
  • 2 green onions, finely sliced
  • 1/2 cup chopped unsalted peanuts (or you can leave them whole)
  • 1/2 cup loosely packed chopped fresh cilantro
Instructions
  1. Make the dressing by combining all of the ingredients in a medium bowl. Stir until the tahini paste is dissolved. Set aside.
  2. Combine all of the slaw ingredients in a large bowl. Add the dressing and toss well. Let sit at least ten minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt.) Serve cold.

Nutritional Value per serving:

  • Calories: 258
  • Fat: 18 g
  • Carbs: 22 g
  • Sugar: 14 g
  • Protein: 5 g
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