Cooked - Asian Slaw With Peanut Ginger Dressing

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Asian Slaw With Peanut Ginger Dressing

8.0

4 cloves garlic (minced)

2 tbsp ginger (fresh, peeled and minced)

3 tbsp soy sauce

3 tbsp brown sugar

5 tbsp peanut butter (creamy)

6 tbsp olive oil

2 cups red cabbage (thinly sliced, and roughly chopped)

5 cups green cabbage (thinly sliced, and roughly chopped)

2 large carrots (peeled and julienned)

1 red bell pepper (seeded, cut into strips)

1 yellow bell pepper (seeded, cut into strips)

½ cup cilantro (fresh, chopped)

8 green onions (thinly sliced, green and white parts)

6 tbsp rice vinegar

Salt and pepper (to taste)

In a food processor, or, in a medium bowl, process (or whisk) together the dressing ingredients. Chill until ready to use. (It can be made and refrigerated up to 2 days before use)
If the dressing has been in the fridge: Let dressing stand for at least 30 minutes at room temp before tossing with the slaw.
In a large bowl, combine the slaw ingredients, including the rice wine.
Add dressing and toss to coat well.
Season with salt and pepper (a good pinch of each).

Course🍚Side Dish

Diets🌱Vegan...

Category🥗Salad

CuisineAsian

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season🔁Year-round

DifficultyVery Easy ⏰ 15m

Created 76 weeks ago

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