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Asian Cabbage Salad

Prep Time: 25 mins
Cook Time: 30 mins
Yield:6-8

INGREDIENTS:
1 recipe Peanut Butter Dressing
6 cups packaged shredded cabbage with carrot (coleslaw mix)
1 cup fresh sugar snap peas, trimmed and thinnly sliced lengthwise
1/2 cup coursely shredded, peeld jicama
1/4 cup thinly sliced green onions
1/4 cup sliced almonds, toasted
fresh cilantro (optional)
1/3 cup peanut butter
1 tsp curry powder
1/2 tsp each of salt, garlic powder, and ground ginger
1/3 cup water
2 tbsp fresh lemon juice
2 tbsp olive oil
DIRECTIONS:
  1. Prepare peanut butter dressing. Toss shredded cabbage, peas, jicama, and green onions with the dressing. Cover and chill for 30 to 60 mins.

  2. Just before serving, sprinkle with toasted almonds and, if desired, fresh cilantro.

  3. Peanut Butter Dressing: In a large bowl, combine 1/3 cup peanut butter, 1 tbsp curry powder, and 1/2 tsp each of salt, garlic powder, and ground ginger; whisk in 1/3 cup water, 2 tbsp lemon juice, and 2 tbsp olive oil until smooth.

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