Asian ColeSlaw Salad

Posted on February 1, 2009. Filed under: Salads |

I used leftover veggies from dinner the previous night. You can use any veggies you want. This recipe is refreshing, flavorful, and light. Throw some grilled salmon on this and it would be meal in itself.
Serves 4-6
1 head green cabbage, chopped
1 c. julienned carrots
1/4 c chopped broccoli
1/4 c. zucchini, chopped
1/4 c. wite onions, chopped
1/4 c. mushrooms, chopped
1 small can water chestnuts, chopped
1/4 c. snow peas, chopped

2 tsp non fat plain greek yogurt
1/4 c. spicy peanut dressing (Trader Joe’s)

Saute the broccoli, zucchini, onions, mushrooms and water chestnuts in some olive oil for 7-10 minutes. Or until veggies veggies are tender. All them to cool completely.

Mix the yogurt and peanut dressing together.

Toss all ingredients in a salad bowl. Chill for 1 hour, and serve.


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