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Asian Coleslaw/Salad
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| Ingredients Edit and Save Original recipe makes 10 servingsChange Servings | |
| 6 tablespoons | rice wine vinegar |
| 6 tablespoons | vegetable oil |
| 5 tablespoons | creamy peanut butter |
| 3 tablespoons | soy sauce |
| 3 tablespoons | brown sugar |
| 2 tablespoons | minced fresh ginger root |
| 1 1/2 tablespoons | minced garlic |
| 5 cups | thinly sliced green cabbage |
| 2 cups | thinly sliced red cabbage |
| 2 cups | shredded napa cabbage |
| 2 | red bell peppers, thinly sliced |
| 2 | carrots, julienned |
| 6 | green onions, chopped |
| 1/2 cup | chopped fresh cilantro |
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Directions
In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic.
In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro. Toss with the peanut butter mixture just before serving.
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PREP
30 mins
READY IN
30 mins
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