Asian Coleslaw

For the salad:
4 cups sliced or chopped cabbage
2 tablespoons chopped onion

For the dressing:
2 tablespoons toasted sesame oil (or plain sesame oil)
1 tablespoon soy sauce (tamari)
3 tablespoons rice vinegar
2 teaspoons lemon or lime juice
1 teaspoon grated ginger or ginger juice (optional)

Meat option to mix in the salad (count this separately in your tracker):
1/2 pound leftover roast pork, OR about 1/2 pound stir fried chicken breast, OR 2 (4-oz. drained weight) cans tiny shrimp, etc...

For sprinkling over the salad:
1/2 cup dry roasted peanuts (2 tablespoons per salad)

Chop cabbage and onion; mix together in a bowl.

In a small jar with a lid combine the dressing ingredients and shake well. Stir into the cabbage & onion

Stir in the meat option if using.

Divide onto serving plates and top each salad with 2 tablespoons of peanuts.

Serving Size: 4 servings, a little more than 1 cup each

Number of Servings: 4

Recipe submitted by SparkPeople user ANTIOCHIA.