100
calories
16
ingredients
10
servings
171
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Ingredients
1/4 cup creamy peanut butter or use tahini, which Sher used because she didn't have peanut butter
3 tbsps fresh lime juice
3 tbsps asian fish sauce I used less of this and a bit more peanut butter because I was making this for people I thought might not be fans of fish sauce
3 tbsps water
3 tbsps sugar Splenda, or Agave Nectar, I used Agave nectar
3 cloves garlic finely minced, I used 1 tsp. garlic puree
1 tbsp Sriracha I only used 1 tsp. You could use another type of hot sauce.
2 lbs napa cabbage thinly sliced, about 12 cups
3/4 lb red cabbage thinly sliced, about 3 cups
3 carrots medium, juliened, I used a mandoline, but next time I would grate the carrots
2 red pepper thinly sliced
3 tbsps chopped cilantro I used about 1/2 cup chopped cilantro
15 mint leaves I used about 1/4 cup chopped mint
1/2 cup roasted peanuts Sher said unsalted, but I only had salted
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Recipe Instructions
Read the instructions at Kalyn's KitchenNutrition Facts
100
calories
35
g fat
9
g sugar
Amount Per Serving (recipe is 10 servings)
Calories 100
Calories From Fat 30
% Daily Value*
Total Fat 35g
54%
Saturated Fat 5g
25%
Trans Fat g
Cholesterol 0mg
0%
Sodium 580mg
24%
Potassium 490mg
14%
Total Carbohydrates 16g
5%
Dietary Fiber 3g
12%
Sugars 9g
Protein 4g
8%
Vitamin A
90%
Vitamin C
130%
Calcium
10%
Iron
6%
Weight Watchers Points
PointsPlus: 11SmartPoints: 5
