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Peanut Crunch Slaw Recipe
|Shredded cabbage||4 Cup (64 tbs)|
|Diced celery||1 Cup (16 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Chopped sea lions||1⁄4 Cup (4 tbs)|
|Green pepper||1⁄4 Cup (4 tbs), chopped|
|Chopped cucumber||1⁄4 Cup (4 tbs)|
|Salted peanuts||1⁄2 Cup (8 tbs), coarsely chopped|
|Grated parmesan cheese||2 Tablespoon|
Calories 276 Calories from Fat 226
% Daily Value*
Total Fat 26 g39.5%
Saturated Fat 6 g30.1%
Trans Fat 0 g
Cholesterol 33.8 mg
Sodium 223 mg9.3%
Total Carbohydrates 7 g2.2%
Dietary Fiber 2.3 g9.2%
Sugars 2.8 g
Protein 6 g12.6%
Vitamin A 6.1% Vitamin C 32.4%
Calcium 10.2% Iron 8.1%
*Based on a 2000 Calorie diet
Sprinkle with a little salt and pepper and set aside to chill.
Combine all ingredients for the dressing, season and chill.
When required for use, brown the peanuts in the butter and stir in the cheese.
Toss the vegetables and dressing together and sprinkle the nuts and cheese on top.