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Healthy Versions of Tasty Southern Dishes

Southern cooking gets a bad rap, but it’s not all fried, greasy foods. We’ve got the healthy recipes to prove it.

(page 3 of 5)
February 22nd, 2012

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Peanut Slaw

Peanut Slaw

“People think all things in the South are bound together with lots of mayonnaise—that’s not really the case,” Foose says. This no-mayo version of classic coleslaw features a protein-packed Southern staple.

Serves 6

  • ¼ cup peanut oil
  • 2 tablespoons seasoned rice vinegar
  • 1 teaspoon light brown sugar
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons soy sauce
  • 1 teaspoon hot chile sauce, such as Sriracha
  • ½ large head napa cabbage, very finely chopped
  • ½ cup thinly sliced green onions, white and green parts
  • 1 bunch fresh cilantro, chopped
  • ½ cup dry, unsalted roasted peanuts, chopped
  • Salt and freshly ground black pepper

In a bowl or glass measuring cup, mix together the peanut oil, rice vinegar, brown sugar, sesame oil, soy sauce and chile sauce. Whisk together until the dressing is well combined.

In a large plastic bag or glass bowl, gently combine the cabbage, green onions and cilantro. Add the dressing and chopped peanuts, season with salt and pepper, and stir a few times until the peanuts are mixed in.

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