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Asian Summer Slaw

Course: Salad, Side Dish
Servings: 0
Author: Guido's Kitchen

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