Ingredients
For the slaw
- 1 bag packaged coleslaw mix
- 2 cups thinly sliced red cabbage
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 1 bunch green onions, chopped
- 1/2 cup cilantro, chopped
For the dressing
- 6 tablespoons rice wine vinegar
- 3 tablespoons vegetable oil
initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; font-size: 1em; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; list-style-position: inside; list-style-type: disc; margin: 0px 0px 0px 10px; padding: 0px; position: relative;">1 tablespoon sesame oil
5 tablespoons creamy peanut butter
3 tablespoons soy sauce
3 tablespoons brown sugar
2 tablespoons fresh ginger root, peeled and minced
3-4 garlic cloves, minced
Instructions
- In a medium bowl, whisk together the rice vinegar, oils, peanut butter, soy sauce, brown sugar, ginger, and garlic.
- In a large bowl, combine the coleslaw mix, red cabbage, red bell pepper, carrots, green onions, and cilantro. Toss with the dressing just before serving.
Recipe Notes
This cabbage and carrots will soften a bit after at least 30 minutes of chilling in the fridge after mixing with the dressing. I think this Asian slaw is best when served the day it is made.
source:https://houseofnasheats.com/asian-slaw-with-ginger-peanut-dressing/
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