POINTS® Value |  1
Servings | 8
Preparation Time | 15 min
Cooking Time | 2 min
Level of Difficulty | Moderate

If you have a large strainer on hand, it's easy to blanch veggies. Just put them in the strainer; once the water's boiling, lower the strainer into the water. When the cooking time is up, run the veggies, still in the strainer, under cold water (or immerse them in a bowl of ice water).



1/4 cup rice wine vinegar
2 tsp Dijon mustard
1/2 tsp ground coriander
1/2 tsp sugar
1/8 tsp cayenne pepper
2 Tbsp peanut oil
3/4 cup snow peas, chopped
1 head Chinese cabbage, shredded lengthwise
1 medium sweet red pepper(s), seeded and julienned
1 Tbsp creamy peanut butter, with salt
3/4 cup cilantro, packed
1 medium carrot(s), shredded
1/4 tsp table salt

Instructions


1. In a food processor or blender, combine cilantro, vinegar, peanut butter, mustard, coriander, sugar, salt and cayenne; puree. Drizzle in oil; whirl until blended. Transfer to a large bowl.
2. In a pot of boiling salted water, blanch snow peas until bright green, about 15 seconds. Drain, rinse immediately under cold water and drain again. Dry well and add to the dressing. Add cabbage, bell pepper and carrot; toss to combine. Refrigerate, covered, until the flavors are blended, at least 2 hours.