Servings:4 | Calories:317 | Total Fat:21g | Chol:0mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 21g
32 %
Sat Fat 2g
10 %
Total Carb 30g
10 %
Fiber 3g
12 %
Sugars 21g
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Cholesterol 0mg
0 %
Sodium 870mg
36 %
Protein 7g
14 %
Calories:
36% Creamy peanut butter
29% Vegetable oil
24% Others combined
10% Honey
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
1/4 cup creamy peanut butter 2 tablespoons unseasoned rice vinegar 2 tablespoons fresh lime juice, from one lime 3 tablespoons vegetable oil 1 tablespoon soy sauce 2 tablespoons honey 2-1/2 tablespoons sugar 2 garlic cloves, roughly chopped 1 inch square piece fresh ginger, peeled and roughly chopped 1 teaspoon salt 1/4 teaspoon crushed red pepper flakes 2 tablespoons fresh cilantro leaves 4 cups chopped Napa cabbage or shredded coleslaw mix (I like to toss in a little shredded red cabbage for color) 1 cup prepared shredded carrots 1 red bell pepper, thinly sliced into bite-sized pieces 1 small English cucumber, halved lengthwise, seeded and thinly sliced 1 cup cooked and shelled edamame 2 medium scallions, thinly sliced 1/2 cup loosely packed chopped fresh cilantro
Directions : View recipe directions on onceuponachef.com
