It’s official.. I’m 40 and fat! In an attempt to lose some weight, I’ve been trying to eat healthier food. We’ve been buying a lot of fish and chicken in place of red meat and pork, and we’re watching our fiber intake. Lower fat and higher fiber seem to be the new trend in weight loss, along with exercise.
Tonight we’re having some grilled tuna fillets that are marinating in an Asian-inspired sauce right now. To go with our fish, I whipped up this refreshing Asian style salad. It’s flavorful and high in fiber, but it does have some fat because of the peanut butter. Still, it’s a healthy alternative to a high fat side dish and it’s delicious… and simple. Simplicity is my main requirement when I find or create a recipe, because now that I spend my whole day in a kitchen at work, I like to get out of the kitchen as quickly as possible in the evenings. Give this one a try and I think you’ll be pleased with the results!
- 1/3 cup peanut butter
- 1 tsp curry powder
- 1/2 tsp each salt, garlic powder and ground ginger
- 1 tbsp brown sugar
- 1/3 cup water
- 2 tbsp lemon juice
- 2 tbsp water
- 6 cups shredded cabbage with carrot (coleslaw) mix OR 4 cups coleslaw mix and 2 cups broccoli slaw mix (which is how I made it)
- 1 cup fresh sugar snap peas, trimmed and sliced
- 1/2 cup coarsely shredded, peeled jicama
- 1/4 cup thinly sliced green onions
- 1/4 cup sliced almonds, toasted
- fresh cilantro
In a large mixing bowl, prepare the dressing by mixing together everything from the peanut butter to the water. Toss in the slaw mix and fold well to combine. Add peas, jicama and green onions. Toss and cover. Refrigerate for at least 30 minutes or up to several hours. Garnish with toasted almonds and cilantro.
Makes 6-8 servings