Why I Love This Recipe
FEATURING: Cabbage, carrots (or red pepper), garlic (or garlic scape), and green onion or onion (optional).
This is another twist on an asian coleslaw that our kids love! You can also add sweet peppers cut in thin julienne if you wish. And tossing a few chopped peanuts on top always adds a little WOW effect to the plate!
Ingredients You’ll Need
1/2 head of cabbage, shredded (4 cups)
1 carrot, shredded or chopped in fine julienne (1 cup) (or one red pepper, seeded and diced) (optional)
1 green onion, chopped (or 1/8 onion, chopped real fine) (optional)
1/4 cup vegetable oil (e.g. sunflower)
1/4 cup seasoned rice vinegar
3 Tbsp creamy peanut butter
3 Tbsp tamari (or soy sauce)
2 Tbsp brown sugar
2 Tbsp fresh ginger, minced
1 Tbsp garlic, minced (or 1 garlic scape, chopped)
A few handfuls of peanuts for topping, chopped (optional)
Mix the cabbage, carrot (or red pepper), and onion together in a large bowl until everything is thoroughly mixed. You can make the slaw up to this point up to a day in advance as long as you keep it refrigerated. Before serving, simply bring the slaw back to room temperature, make the dressing and toss.
Stir the dressing ingredients together in a small bowl until blended, then pour over the slaw.