I had the opportunity to take my oldest on a little weekend getaway visiting other extended families and the state of Utah. It was a lot of fun to have all that one on one time with my oldest that just never seems to happen at home with all the crazy going on. We ate out for every meal, which was delicious but now my body feels like it needs a little detox if you know what I mean. So this week we are eating a lot of “light” meals. This Asian Cabbage Salad is perfect alone or with some grilled chicken for an easy weeknight dinner that won’t leave you feeling “heavy”.

Asian Cabbage Salad

Ingredients:

6 cups shredded cabbage with carrot
1 cup fresh sugar snap peas, trimmed and thinly sliced lengthwise
1/2 cup coarsely shredded, peeled jicama
1/4 cup thinly sliced green onions
1/4 cup sliced almonds
fresh cilantro, optional

Peanut Butter Dressing:

1/3 cup creamy peanut butter
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/3 cup water
2 Tablespoons lemon juice
2 Tablespoons olive oil

Directions:

For the dressing, combine the peanut butter, salt, garlic powder and ginger. Gradually whisk in the water, lemon juice and olive oil until smooth. Set aside.

For the salad, toss the cabbage, peas, jicama and green onions with the dressing. Cover and chill for up to 1 hour; when ready to serve sprinkle with the almonds and cilantro.