Asian Summer Slaw
Servings: 0
Ingredients
FOR THE SALAD:
- 4 c. thinly sliced savoy cabbage
- 2 c. thinly sliced red cabbage
- 2 large peppers sliced into matchstick-size strips a mixture of red and yellow peppers adds great color and crunch
- 3 medium carrots sliced into matchstick-size strips
- 2 large green scallions sliced into matchstick-size pieces
- 1/2 c. chopped fresh cilantro
FOR THE VINAIGRETTE:
- 6 tbs. rice vinegar
- 6 tbs. vegetable oil
- 5 tbs. creamy peanut butter
- 3 tbs. soy sauce
- 3 tbs. brown sugar
- 1 tbs. minced garlic
- 2 tbs. minced fresh ginger
Instructions
FOR THE SALAD:
- Combine ingredients in a large salad bowl.
FOR THE VINAIGRETTE:
- Whisk together ingredients in a small bowl. Dressing can be made a day ahead and refrigerated, but let it stand for 30 minutes at room temperature before combining with salad.
TO SERVE:
- Toss salad ingredients with dressing. Season with salt and pepper.
Notes
The vinaigrette is good served over prepared cole slaw mix also.
Recipe By: Guido's Kitchen
Serving Size: 4
Serving Size: 4
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