Monday Munchies: Asian Infused Cashew Coleslaw

Cashew Coleslaw

 

Rice vinegar and peanut oil infuse this coleslaw (loaded with 50 percent of your daily vitamin C needs) with Asian flavors, while the nuts provide unexpected crunch.
 

2 cups green cabbage, shredded
2 cups red cabbage, shredded
1 large carrot, grated
1/2 cup cilantro leaves, roughly chopped
5 radishes, diced
1/3 cup cashews, chopped
2 tablespoons rice vinegar
2 tablespoons peanut oil
Salt and pepper

In a large mixing bowl, combine all ingredients. Toss well, seasoning with salt and pepper to taste. Chill for two hours before serving. Makes four generous one-cup servings.

CALORIES: 156
CARBS: 10 G
FIBER: 3 G
PROTEIN: 3 G
FAT: 12 G

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