Ingredients
5 cups shredded cabbage1 each medium green, sweet red and yellow pepper, julienned2 cups julienned carrots6 green onions, thinly slicedDRESSING:2/3 cup rice vinegar1/4 cup olive oilSugar substitute equivalent to 1/3 cup sugar1/4 cup reduced-fat creamy peanut butter1 teaspoon salt1 teaspoon minced fresh gingerroot1/2 teaspoon pepper
Preparation
In a large bowl, combine the cabbage, peppers, carrots and onions. In a blender, combine the dressing ingredients; cover and process until smooth. Drizzle over vegetables and toss to coat. Cover and refrigerate for at least 1 hour. Toss; serve with a slotted spoon.
