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Coleslaw Gado Gado

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"An Asian-style coleslaw with a spicy peanuty dressing."
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2 h 25 m servings 144 cals
Original recipe yields 12 servings


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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Spread almonds onto a baking sheet.
  2. Bake almonds in the preheated oven until toasted and fragrant, 5 to 10 minutes. Remove baking sheet from oven and cool almonds.
  3. Combine cabbage, carrots, red bell pepper, and red onion in a large bowl.
  4. Whisk olive oil, vinegar, peanut butter, maple syrup, tamari, ginger, sesame oil, red pepper flakes, and salt together in a bowl until dressing is smooth; pour over cabbage mixture and toss to coat. Refrigerate salad until chilled and flavors blend, about 2 hours.
  5. Stir toasted almonds and chow mein noodles into salad.


  • Cook's Note:
  • Substitute 6 green onions for the red onion if desired.

Nutrition Facts

Per Serving: 144 calories; 9.5 g fat; 13.2 g carbohydrates; 3.4 g protein; 0 mg cholesterol; 324 mg sodium. Full nutrition

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