A flavourful recipe for napa cabbage slaw with peanut dressing

With its delicate flavour and crisp texture, napa cabbage (also known as Chinese cabbage) makes an appealing alternative to traditional green cabbage in a slaw. Instead of a saturated fat–laden mayonnaise dressing, this slaw is dressed with a spicy peanut dressing rich in good fat.

• Preparation time: 20 minutes.
• Serves 6

Ingredients:

• 75 ml (1/3 c) natural peanut butter
• 50 ml (1/4 c) hot brewed black or green tea
• 20 ml (4 tsp) reduced-sodium soy sauce
• 20 ml (4 tsp) rice vinegar
• 7 ml (1 1/2 tsp) brown sugar
• 5 ml (1 tsp) hot sauce
• 1 clove garlic, minced
• 1 kg (4 c) thinly sliced napa cabbage
• 250 g (1 c) shredded carrots
• 125 g (1/2 c) chopped scallions
• 75 g (1/3 c) unsalted roasted peanuts

Instructions:

1. Place the peanut butter in a large bowl and gradually whisk in the hot tea. Add the soy sauce, the vinegar, the brown sugar, the hot sauce and the garlic and whisk until smooth.
2. Add the cabbage, the carrots and the scallions and toss to coat well. Sprinkle with the peanuts.

Each serving contains:

• 158 calories
• 7 g protein
• 11 g carbohydrates
• 11 g fat
• 2 g saturated fat
• 3 g fibre
• 0 mg cholesterol
• 226 mg sodium  

• Natural peanut butter, which may separate upon standing, may need a good mix before being measured. Salt- and sugar-free commercial peanut butter is a good choice, and it has emulsifiers to prevent the layers from separating.
• This slaw will get watery the longer it sits, so it's best not to toss it with the dressing too far in advance. However, you can prepare all the vegetables and dressing up to one day ahead and store them in separate covered containers in the refrigerator. This way, you will be ready to assemble it just before you serve.

Keep this recipe in mind and try pairing it with chicken kebobs done on the grill and a fruit salad — or naturally sweet grilled pineapple — for dessert.