This is a must-try salad! I've made it several times over the past two months, both for meals at home, and to take to other peoples' houses when I've been invited for lunch or dinner. It has so much flavor and it's full of crunch (who doesn't love crunch) and colour (which means it's packed with good-for-you nutrients). It can be served as a side salad, or even as main since it contains protein from the edamame, crushed peanuts and peanut dressing. To make it more filling as an entree salad, it would be delicious with baked tofu, tempeh, roasted chicken or salmon.
1/2 bag of coleslaw mix
1.5 cups chopped red cabbage (I used a 1/2 bag of already chopped red cabbage)
1 cup matchstick carrots
1 cup broccoli slaw (found in salad section of grocery store)
1/2 red pepper, thinly sliced
1/2 yellow pepper, thinly sliced
1/4 cup crushed (finely chopped) peanuts
1/2 cup edamame (I used frozen shelled edamame that I put in the fridge overnight to defrost)
1/4 cup peanut butter (preferably crunchy)
1/4 cup PB2 (prepared with water)
3 tbsp. low sodium soy sauce (or tamari if gluten free)
1.5 tbsp. lime juice
1 - 1.5 tbsp honey
1 tsp sesame oil
1 tbsp. sesame seeds
1/2 cup hot water to thin it out
1. Place all salad ingredients into a large bowl ( make sure it's a large enough bowl to make it easy to mix).
2. In separate bowl, place all dressing ingredients and use an immersion blender to mix (you can use a whisk if you don't have an immersion blender).
3. Toss salad with dressing and enjoy.
Calories 126, total fat 7g (sat. fat 1g), carbs 10g, fibre 2.5g, sugars 5.5g, protein 6g
Weight Watchers Points: 3
Weight Watchers Points Plus: 3