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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