Okay, this recipe sounds weird, but it's really, really good. It may even make coleslaw devotees out of non-slaw eaters. With a light lime vinaigrette, the bite of the cabbage is considerably contained. You get sweetness from the cabbage instead and a slight bitterness from the arugula. Coarsely ground peanuts add a bit of nubby crunch and extra flavor. This is a simple salad to pull together, it's super nutritious, and it keeps well in the refrigerator. Enjoy!
Arugula Slaw with Peanuts -- Serves 8+
Zest and juice of 1 lime
2 tablespoons of honey (cut the honey back to 1 tablespoon if you're diabetic)
2 tablespoons of white wine vinegar
1/4 cup of light mayonnaise
1/4 cup of plain, non-fat yogurt
1/4 teaspoon of lemon pepper
1/4 cup of chopped green onion
2-3 cups of arugula, washed well and dried
16-ounce bag of coleslaw mix (the kind with shredded carrots)
1 cup of coarsely ground roasted peanuts (preferably unsalted)
In a large bowl, whisk together the lime zest, lime juice, honey, white wine vinegar, mayonnaise, yogurt, and lemon pepper until well combined. Add the chopped green onion, arugula, and coleslaw mix and toss everything until coated with the vinaigrette. Stir in the ground peanuts and serve immediately or refrigerate.
