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Nutrition Facts
Calories
Protein
Fiber
Cost Per ServingNutrition Facts
| Calories | 123 | |
|---|---|---|
| Total Fat | 6.5 g | |
| Saturated Fat | 1.0 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 2.0 g | |
| Monounsaturated Fat | 3.0 g | |
| Cholesterol | 0 mg | |
| Sodium | 169 mg | |
| Total Carbohydrate | 12 g | |
| Dietary Fiber | 4 g | |
| Sugars | 7 g | |
| Protein | 5 g | |
Dietary Exchanges
1 vegetable, 1 fat, 1/2 other carbohydrate
Ingredients
Servings 6
Serving Size 1 cup
-
1/4 cup cider vinegar -
3 tablespoons smooth low-sodium peanut butter -
1 medium fresh jalapeño, seeds and ribs discarded, finely chopped -
1 1/2 tablespoons hot water -
2 teaspoons honey -
1/4 teaspoon salt -
1/8 teaspoon pepper, freshly ground preferred -
1 14-ounce bag classic coleslaw mix -
1 medium red or green bell pepper, thinly sliced -
3 medium green onions, chopped (about ½ cup) -
1/4 cup chopped unsalted peanuts
Directions
Tip: Click on step to mark as complete.
-
In a large bowl, whisk together the vinegar, peanut butter, jalapeño, water, honey, and salt until combined. -
Add the coleslaw mix, bell pepper, and green onions to the dressing. -
Using tongs, toss the vegetables together with the dressing to coat. -
Let stand for several minutes so the flavors blend. Sprinkle with the peanuts.
Cooking Tip: Because jalapeños can vary in spiciness, you may want to take a tiny bite of the jalapeño before you add it to a dish. If it tastes particularly spicy, use less if you prefer. If you like more heat, include the seeds and ribs.
Cooking Tip: You can substitute 1 cup grated carrots and 5 cups thinly sliced cabbage for the coleslaw mix.
Cooking in Color
This digest-size recipe booklet includes 27 healthful recipes, all including fruits, vegetables, or both. Each recipe is accompanied by a vibrant photograph, and the recipes are organized by color. Also included is a fruit/veggie storage guide and a fruit/veggie equivalency guide.
