Monday Munchies: Asian Infused Cashew Coleslaw
by TonyDasilva on February 28, 2011
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
Tagged as:
asian,
cashew,
cashews,
coleslaw,
condiments,
crunches,
cuisine of the southern united states,
eudicots,
food and drink,
infused,
infusing,
loads,
monday,
munchies,
peanut,
peanut oil,
percents,
rice vinegar,
rosids,
salads,
snack foods,
vegetarian cuisine,
vinegar
Tony DaSilva handles the social media and events at Trailblazer. He's an avid mountain biker, tech connoisseur, writer, and ex-professional skateboarder, Tony holds a journalism degree from Southern Connecticut State University. He currently can be found living in New Haven, CT, and wandering the streets with an iced Americano in hand.
