Ingredients
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3 tablespoons rice vinegar (unseasoned)
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2 tablespoons reduced sodium soy sauce
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2 tablespoons fresh ginger, coarsely chopped
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1 tablespoon brown sugar, packed
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1/2 head savoy cabbage, thinly sliced (about 5 cups)
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1 red bell pepper, cut into thin strips
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1/4 cup fresh cilantro, chopped
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2 scallions, thinly sliced
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1 cup carrot (packaged matchstick-cut)
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2 tablespoons reduced-fat creamy peanut butter
Instructions
- To make the dressing, combine the vinegar, soy sauce, peanut butter, ginger and brown sugar in a blender and puree. Toss together the remaining ingredients in a serving bowl. Drizzle the dressing and toss to coat evenly.