PRIZE TESTED RECIPES
5
$200 WINNER
Cynthia Butler,
Ho u s t o n , t x
BARBECUE SIDES CATEGORY, JUNE 2010
ASIAN CABBAGE SALAD
i
recipe Peanut Butter
Dressing,
rig h t
6
cups packaged shredded
cabbage with carrot
(coleslaw mix)
i
cup fresh sugar snap peas,
trimmed and thinly sliced
lengthwise
'A
cup coarsely shredded,
peeled jicama
'A
cupthinlyslicedgreenonions
'A
cup sliced almonds, toasted
Fresh cilantro (optional)
1
. Prepare Peanut Butter Dressing. Toss shredded
cabbage, peas, jicama, and green onions in with
the dressing. Cover and chill for 30 to 60 minutes.
2.
Just before serving, sprinkle with toasted
almonds and cilantro. MAKES
6
TO
8
SERVINGS.
PEANUT BUTTER DRESSING In large bowl combine
Vi
cup peanut butter,
1
tsp. curry powder,
Vi
tsp.
each
salt, garlic powder,
and
ground ginger;
gradually whisk in
Vi
cup
water,
2 Tbsp. lemon
juice, and 2 Tbsp. olive oil until smooth.
photos BLAINE MOATS food styling GREG LUNA
