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Carrot and Cabbage Coleslaw With Rice Vinegar Dressing and Dry Roast

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“I make this a few times last summer, and it was lovely with bbq'ed chicken and steak. You can leave the nuts out, I did once. Points 2.”
READY IN:
20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 2 tablespoons rice wine vinegar
  • 1 teaspoon canola oil
  • 1 teaspoon honey
  • 1 teaspoon soy sauce
  • 1 cup coarsely shredded carrot
  • 2 cups coarsely shredded cabbage
  • 13 cup dry roasted peanuts, preferably unsalted, chopped

Directions

  1. In large bowl, whisk together vinegar, oil, honey and soy sauce.
  2. Add carrots and cabbage.
  3. Toss to blend.
  4. Sprinkle peanuts on top and serve.

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