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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Crunchy Slaw Recipe

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This recipe for Crunchy Slaw is from Executive Mom's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Dressing:
¼ c. rice-wine vinegar
2 T. dark Asian sesame oil
1 T. honey
½ tsp. salt
¼ tsp. freshly ground black pepper

Slaw:
5 c. shredded green cabbage or 1 bag of coleslaw mix
3 c. shredded red cabbage or 1 bag pre-shredded
½ c. red onion strips, cut in thin strips
¼ c. chopped scallions, green and white parts
¼ c. loosely packed cilantro leaves, chopped
½ tsp. salt
¼ tsp. freshly ground black pepper
⅛ tsp. cayenne pepper
½ c. unsalted roasted peanuts, chopped
Directions:
Directions:
1. Dressing: Mix ingredients in bowl, set aside.
2. Slaw: In a large bowl, combine all remaining ingredients except peanuts. Mix well. Add dressing and toss.
3. Refrigerate at least 4 hours or until cabbage wilts slightly.
4. Stir in peanuts just before serving.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 mins. plus chilling time
Personal Notes:
Personal Notes:
Absolutely must be refrigerated for at least 4 hours!!! Plan ahead.

 

 

 

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