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Description[]

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Serve with grilled flank steak, roast chicken or fajitas.

Ingredients[]

Directions[]

  1. Combine first 7 ingredients in a large bowl, stirring with a whisk until blended.
  2. Add cabbages, bell pepper, and carrot, and toss gently to coat.
  3. Cover and marinate in refrigerator 1 hour.
  4. Stir in peanuts, cilantro, and mint just before serving.

Yield: 8 servings (serving size: 3/4 cup)