Crunchy Asian Salad
Minutes Prep time: 10
Minutes Total time: 10
Servings: 6
Difficulty: easy
Minutes Prep time: 10
Minutes Total time: 10
Servings: 6
Difficulty: easy
2 tablespoons La Choy® Soy Sauce
2 tablespoons seasoned rice vinegar
1 tablespoon canola oil
1 tablespoon creamy peanut butter
3 cups tri-color coleslaw mix
1 can (14 oz each) La Choy® Bean Sprouts, drained, rinsed
1 cup frozen shelled edamame (green soybeans), thawed
1/2 cup chopped red bell pepper
6 tablespoons La Choy® Chow Mein Noodles, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 33 mg | 3% |
Carbohydrate | 9 g | 3% |
Cholesterol | 0 | |
Total Fat | 5 g | 7% |
Iron | 1 mg | 5% |
Calories | 97 kcal | 5% |
Sodium | 425 mg | 18% |
Protein | 4 g | 9% |
Saturated Fat | 1 g | 3% |
Sugars | 4 g | 0 |
Vitamin C | 41 mg | 68% |
Whisk together soy sauce, vinegar, oil and peanut butter in large bowl. Add coleslaw mix, bean sprouts, edamame and bell pepper; toss to combine. Sprinkle with chow mein noodles, if desired. Serve immediately.
Don't worry if peanut butter does not blend smoothly into dressing mixture.
Crunchy Asian Salad