Makes 7 servingsCalories 110 Prep Time 10 minutesTotal Time 15 minutesMade with Splenda® Monk Fruit Sweetener
Ingredients
3 cups shredded purple cabbage
2 cups shredded carrots
1 large bell pepper (red, orange, or yellow), roughly chopped
5 green onions, thinly sliced
½ cup toasted sliced almonds
For the dressing:
3 tablespoons rice wine vinegar
2 tablespoons unsweetened creamy peanut butter
3 tablespoons Splenda® Monk Fruit Granulated Sweetener
1 large clove garlic, grated
½ tablespoon sesame oil
2 teaspoons fresh grated ginger
¼ teaspoon kosher salt
Nutrition Info Per Serving
Serving Size: 1 cup salad
Calories
110
Total Fat
7g
Saturated Fat
1g
Cholesterol
0mg
Sodium
105mg
Total Carbs
14g
Dietary Fiber
3g
Sugars
3g
Added Sugars
0g
Protein
3g
Instructions
In a large bowl, add cabbage, carrots, bell pepper, green onions, and toasted almonds.
In a small saucepan, add all ingredients for the dressing. Stir together and add 1 tablespoon water. Heat on low just until warmed. Let dressing cool slightly, then pour dressing over salad and toss. Serve and enjoy!
Note
Crunchy Asian Salad can be made ahead of time and refrigerated. It will become more like a coleslaw but is still equally delicious!
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