Recipe
Virginia Peanut Crunch Bowl
Crisp cabbage, carrots, and peppers tossed with toasted peanuts and sesame-lime dressing.
Ingredients
- 180 g Virginia peanuts
- 120 g Cabbage
- 80 g Carrots
- 70 g Red bell pepper
- 30 g Limes
- 20 g Sesame oil
- 15 g Soy sauce
Steps
- Toast peanuts on a sheet at 180 °C (177 °C (350 °F)) for 8 minutes, then cool.
- Shred cabbage and carrots, then slice bell pepper.
- Whisk lime juice, sesame oil, and soy sauce until smooth.
- Toss vegetables with dressing and peanuts, then serve.
Per serving
323 kcal · protein 12.5 g · carbs 13.3 g · fat 27.1 g
Calculated from USDA FoodData Central values for the listed foods. Cooking changes weights and nutrients, so treat the figures as estimates.
Diet and allergens
Contains: peanut, sesame, soy
Labels: vegan, vegetarian, dairy-free, egg-free, shellfish-free
Tags come from the ingredient foods. Check packaged ingredients for your own allergies.
Educational information only, not medical or dietary advice. Consult a qualified health professional for personal nutrition guidance.