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The Colorful Plate
Salads and Soups

Peer Review Status: Internally Reviewed by Cancer Center Staff
First Published: 2000

Sweet Sour Slaw

 Submitted by: Christine W. Riggs,
Wife of Charles E. Riggs, Jr., MD
Source: The Good Food Gourmet by Jane Brody,
W. W. Norton and Company, 1990

Salad: Dressing:
7-8 cups (about 1-1/4 pounds) shredded green cabbage 1/3 cup rice vinegar or cider vinegar

1/4 cup crunchy peanut butter (smooth also acceptable)
Red pepper flakes to taste (optional) 3 Tablespoons brown sugar
1/2 cup dry roasted, unsalted peanuts, coarsely chopped 1/2 teaspoon salt

1 Tablespoon soy sauce

1 teaspoon oriental sesame seed oil
  1. Place dressing ingredients in blender, and process them on low until well mixed.
  2. About 1 hour before serving, place the dressing in a large bowl and gradually add all the shredded cabbage tossing well to mix. Stir in red pepper flakes (if you are using them). Cover bowl, chill for 1 hour, tossing it every now and then.
  3. At serving time, stir in peanuts. Use slotted spoon to serve slaw.

Serves: 16 Nutrition Facts

Calories: 73 Saturated Fat: 0.7 gm
Carbohydrate: 7 gm Fiber: 2 gm
Cholesterol: 0 mg Protein: 3 gm
Fat: 5 gm Sodium: 158 mg

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