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This is a nice change-up in flavor from the traditional mayonnaise-based coleslaw most of us know.  Serve this with a grilled tuna steak and some Balsam Farm's
world-famous corn and you’re good to go.

  • 1/2 large head green cabbage, very finely chopped
  • 1/2 cup peanuts, chopped (or more, I reduced the amount of peanuts to make it more South Beach Diet friendly)
  • 1/2 cup thinly sliced green onions
  • 1 bunch cilantro, chopped (use at least 1/2 cup chopped cilantro, or more)
  • salt and fresh ground black pepper to taste
  • 2 T rice vinegar (not seasoned)
  • 1 T agave nectar, honey, sugar, Splendaor Stevia In-the-Raw Granulated (Use Stevia or Splenda for Phase One)
  • 2 tsp. sesame oil
  • 2 tsp. soy sauce
  • 1 tsp. Sriracha sauce (or less, or this can be left out for a less spicy version)
  • 1/4 cup canola or peanut oil
See full instructions on : kalynskitchen.com

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