I’ve been sick for the past week or two and haven’t eaten too well (or cooked anything interesting), so I thought it was time to eat some veggies! I found a recipe on 101 Cookbooks for Lime & Peanut Coleslaw, and it looked too yummy (and easy!) not to make. I took the recipe and put my own spin on it, making it a little bit quicker and a little bit greener. The end result was perfect for a summer evening, alongside anything from fajitas to burgers.
My Way: Lime & Peanut Coleslaw (Makes four large side servings.)
- 1 bag coleslaw mix
- 1 pint cherry tomatoes, quartered
- 1/2 jalapeno pepper, seeded
- 1 cup cilantro, stemmed
- 1/3 cup lime juice
- 2 tbsp olive oil
- Pinch of salt
- 3/4 cup toasted, unsalted peanuts
Combine the coleslaw mix and cherry tomatoes.
In a blender (save time and energy- use the Magic Bullet!) combine the jalapeno, cilantro, lime juice, olive oil and salt. Blend until smooth.
Pour dressing over vegetables and mix to coat. Let rest on the counter or in the fridge for thirty minutes to give the flavours time to meld.
Immediately before serving mix in the peanuts. (If you’ll be eating this over two or three days just keep the peanuts aside and mix them in each time you plate up some slaw!)
Nutritional Estimate: 275 calories, 16 grams of fat, 7 grams fibre, 7 grams protein. Recommended daily intake: 43% Vitamin A, 113% Vitamin C, 10% Vitamin E, 8% Calcium, 8% Folate, 6% Iron, 14% Magnesium, 14% Niacin, 5% Zinc.