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 3 months ago Updated 3 months 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!