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Asian Coleslaw

Demonstrated by: Julia Zee

Ingredients

1/2 cup dry roasted, unsalted peanuts
3 cups shredded won bok (celery cabbage)
2 cups torn green lettuce leaves
1 cup grated carrot (about 2 carrots)
1 small red bell pepper, diced
1/4 cup chopped green onions
1/4 cup reduced fat mayonnaise
2 tablespoons reduced sodium soy sauce
4 teaspoons rice vinegar
1 tablespoon brown sugar
1 tablespoon sesame oil
1/2 to 1 teaspoon Chinese chili paste with garlic
1 teaspoon minced fresh ginger root
1 garlic clove, minced

Instructions

Toast peanuts in a small, dry, heavy skillet over medium-low heat, stirring constantly until lightly browned and fragrant, about 2 to 3 minutes.  Transfer to a plate to cool.  Put cabbage, lettuce, carrot, bell pepper, and green onions into a large salad bowl.  In a small bowl, whisk remaining ingredients until smooth; pour over salad and toss gently.  Top with toasted peanuts.  Makes 6 servings.