Asian Cabbage Salad

I have had this salad several times, with a few different versions, and I have enjoyed it each time. I think this recipe, which comes from Better Homes & Garden's All Time Favorites, is the quicker version, using packaged shredded cabbage.

INGREDIENTS:

1 recipe Peanut Butter Dressing**

6 cups packaged shredded cabbage with carrot (Coleslaw mix)

1 c. sugar snap peas, trimmed and thinly sliced lengthwise

½ c. coarsely shredded peeled jicama

½ c. thinly sliced green onions

¼ c. sliced almonds, roasted

Fresh cilantro (optional)

DIRECTIONS:

Prepare Peanut Butter Dressing. Toss shredded cabbage, peas, jicama, and green onions with the dressing. Cover and chill for 30 to 60 minutes.

Just before serving, sprinkle with the roasted almonds and if desired, fresh cilantro. Makes 6 to 8 servings.

**PEANUT BUTTER DRESSING

In a large bowl, combine 1/3 c. peanut butter, 1 teaspoon curry powder, and ½ teaspoon of salt, garlic powder, and ground ginger. Whisk in 1/3 cup water, 2 tablespoons olive oil, and 2 tablespoons lemon juice until smooth.

MY NOTES:

If anyone does not know what jicama is, it is a bit like a raw potato but tastes like water chestnuts. Most stores carry them. I think water chestnuts could easily be substituted

I didn't make this recipe, but plan to when my son and his wife come to visit. I will toast the almonds, as I like the extra flavor it gives. Of course you can add extras to your taste. I have poppy seeds and will add them.

Correction from last week's recipe---well, I read it wrong, but you might not. I took it that the root beer from the marinated pork chops was also to be used for the sauce that is to be boiled down. Joe pointed out that the third can of root beer along with the beef stock, etc was the only root beer to go into the sauce, which makes more sense and it wouldn't take nearly as long to boil down.

ENJOY.