This Asian coleslaw recipe uses three types of cabbage and has a creamy peanut butter dressing for a tasty twist on the classic salad!
Ingredients
- rice wine vinegar: 6 Tbsp
- vegetable oil: 6 Tbsp
- creamy peanut butter: 5 Tbsp
- soy sauce: 3 Tbsp
- brown sugar: 3 Tbsp
- fresh ginger root: 2 Tbsp (minced)
- ½ tablespoons minced garlic: 1 piece
- green cabbage: 5 cups (thinly sliced)
- red cabbage: 2 cups (thinly sliced)
- napa cabbage: 2 cups (shredded)
- red bell peppers: 2 piece (sliced)
- carrots: 2 piece (julienned)
- green onions: 6 piece (chopped)
- fresh cilantro: 0.5 cup (chopped)
Metric Conversion
Stages of cooking
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Prepare the peanut dressing: Whisk together rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic in a medium bowl. Set aside.
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Make the cabbage salad: Mix green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro in a large bowl.
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Toss salad together with peanut dressing just before serving.
