"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Crunchy Slaw Recipe

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This recipe for Crunchy Slaw, by , is from Executive Mom's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, August 31, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Dressing:
1/4 c. rice-wine vinegar
2 T. dark Asian sesame oil
1 T. honey
1/2 t. salt
1/4 t. 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
1/2 c. thin red onion strips
1/4 c. chopped scallions, green and white parts
1/4 c. loosely packed cilantro leaves
1/2 t. salt
1/4 t. freshly ground black pepper
1/8 t. cayenne pepper
1/2 c. unsalted roasted peanuts

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. Serves 6.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Absolutely must be refrigerated for at least 4 hours!!! Plan ahead.

 

 

 

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