Ingredients
Equipment
Method
- Remove outer leaves of cabbage and rinse with cold water, let drain.
- Wash green onions, green pepper red pepper, celery and cilantro, let drain.
- Cut each cabbage in half through the core, then cut each half into quarters, removing the core at an angle.
- * If using a Chef's knife, slice each quarter into thin even strips by cutting lengthwise along the flat side. Strips should be uniform.
- * If using a vegetable or cabbage slicer, cut pieces large enough to fit comfortably within the slicers cutting area. Strips should be uniform.
- Toss cut cabbage in large mixing bowl.
- Add medium to small diced green onions, green pepper, red pepper, and celery in with cabbage.
- Chop cilantro and set aside.
- ** Chill for 1/2 hour is optional
- Lightly Toss all ingredient together
- Add salt and pepper
- Add Italian Dressing
- Lightly Toss!
- Add Peanuts and toss for last time. (if transporting, I sometimes wait to add peanuts after arriving at my destination, up to you!)
Notes
Total Calories: 164, Calories from Fat 114, Total Fat 12.7g. If you make your own dressing, I suspect you can cut down on calories.