Mandarin Cabbage Salad with Warm Spicy Peanut Dressing

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Servings: 4 Prep: 20 min Low Carb Pescetarian Vegetarian Entree Salad No Leftover Stovetop Vegetarian Added 30 days ago Updated 29 days ago

Mandarin Cabbage Salad with Warm Spicy Peanut Dressing

Ingredients

For the dressing: 3 inches fresh ginger 10 ounces canned mandarins, in juice ½ cup peanut butter 3 tablespoons rice vinegar 1 tablespoon sesame oil 2 tablespoons sriracha ½ teaspoon sea salt, to taste ¼ teaspoon ground black pepper, to taste 3 tablespoons coconut aminos 1 ½ tablespoons honey 2 tablespoons lime juice 2 teaspoons minced garlic, more to taste For the salad: 1 red bell pepper 2 green onions ¼ bunch cilantro ¼ cup peanuts 16 ounces coleslaw mix ¼ teaspoon sea salt, to taste ¼ teaspoon ground black pepper, to taste 1 tablespoon white sesame seeds

Instructions

1. For the dressing: Peel and grate ginger. Drain oranges, reserving 1/4 cup juice for every 4 servings you are preparing. Set oranges aside.

2. Combine peanut butter, vinegar, sesame oil, and sriracha sauce in a medium skillet over medium heat. Season with salt and black pepper, to taste.

3. Heat, stirring continually, until the peanut butter melts and the ingredients are thoroughly combined, approximately 2-3 minutes.

4. Reduce heat to low and whisk in remaining dressing ingredients, including juice from oranges, until combined.

5. Simmer, stirring occasionally, until heated through, approximately 2 minutes. Remove from heat and set aside. Keep warm.

6. For the salad: Thinly slice bell pepper. Slice green parts of onions and discard the roots. Coarsely chop cilantro and peanuts.

7. Combine coleslaw, bell pepper, green onions, and fresh cilantro in a large bowl. Season with salt and black pepper, to taste.

8. Drizzle with a small amount of the warm peanut dressing. Toss to combine.

9. Transfer salad to a decorative serving platter and top with chopped peanuts, Mandarin oranges, and sesame seeds.

10. Serve immediately with remaining peanut dressing on the side. Enjoy!