Carrot and Cabbage Salad with Peanut Sauce
1 3.75-ounce package bean threads (cellophane noodles)
1/4 cup reduced-sodium chicken broth
3 tablespoons creamy peanut butter
2 tablespoon reduced-sodium soy sauce
2 tablespoons honey
1 teaspoon lime juice
1/2 teaspoon toasted sesame oil
1 glove garlic, minced
3 cups of shredded cabbage
1 cup coarsely shredded carrots ( 2 medium)
1/2 cup snipped fresh cilantro leaves
1/4 cup chopped honey-roasted peanuts
1) In a large bowl soak bean threads in enough water to cover for approx. 10 mins. Drain thoroughly. Using kitchen shears, snip bean threads into smaller strands.
2) In the meantime, in a large bowl combine broth, peanut butter, soy sauce, honey, lime juice, sesame oil, and garlic. Add cabbage and carrots. Toss to combine
3) Divide noodles among 4 serving plates. Top with cabbage mixture. Sprinkle cabbage mixture with cilantro and peanuts. Serve with lime wedges.
This recipe provides 4 servings.
Nutritional value per serving:
Fat 10 grams
Sodium: 442 mg
Carbs: 44 grams
Protein: 6 grams