Here’s a flavorful 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 ounces shredded carrots
¼ cup dry-roasted unsalted peanuts
2 tablespoons fresh cilantro
For the peanut-ginger sauce:
2 tablespoons creamy, natural peanut butter
¼ cup light coconut milk
2 cloves garlic, minced
1 tablespoon fresh ginger, peeled and grated
1 tablespoon 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
Each serving has:
Total fat 9g
Saturated fat 1.5g
Trans fat 0g
Total carbohydrate 13g