Here’s an exotic spin on carrot slaw. Use fresh ingredients to bring this recipe to another level by combining sweet, sour, and savory. Use light coconut milk instead of regular to cut calories and fat without sacrificing flavor.
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For the slaw:
12 oz shredded carrots
¼ cup dry roasted unsalted peanuts
2 Tbsp fresh cilantro
For the peanut-ginger sauce:
2 Tbsp creamy natural peanut butter
¼ cup light coconut milk
2 cloves of garlic, minced
1 Tbsp fresh ginger, peeled and grated
1 Tbsp fresh lime juice
- In a small bowl, combine all sauce ingredients with a whisk until smooth.
- In a large bowl, toss the shredded carrots with the peanut ginger sauce. Top with cilantro and peanuts. Serve chilled.
Makes 4 servings.
Total fat 9g
Saturated fat 1.5g
Trans fat 0g
Total Carbohydrate 13g
Recipe courtesy of Digestive Disease Health Team Dietitians