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Asian Coleslaw with Coconut-Peanut Topping Recipe

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This recipe for Asian Coleslaw with Coconut-Peanut Topping is from A Recipe Collection from The Friends of Vision Literacy, 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:  
SLAW
1/4 C. smooth peanut butter
1/2 C. hot water
1/2 C. + 1 Tbsp. rice vinegar
3 Tbsp. brown sugar
1 1/2 tsp. salt
1 Tbsp. soy sauce
1 tsp. sesame oil
7 C. shredded green cabbage
1 C. shredded carrot
1/2 C. chopped cilantro
2 cloves minced garlic
crushed red chili flakes to taste

COCONUT-PEANUT TOPPING
3 tsp. vegetable oil
3/4 C. shredded sweetened coconut
6 Tbsp. salted peanuts (coarsely chopped)
6 tsp. lime juice
Directions:
Directions:
SLAW
In a large bowl, mix the peanut butter and hot water until smooth. Add the vinegar, sugar, salt, soy sauce and sesame oil. Add the cabbage in increments, mixing after each addition. Sprinkle red chili flakes to taste. Cover and refrigerate at least 4 to 24 hours, stirring about every 2 hours. Serve with a slotted spoon. Offer the Coconut-Peanut Topping. Enjoy.
COCONUT-PEANUT TOPPING
Heat vegetable oil in a frying pan over medium heat. Add the coconut, peanuts and lime juice. Toast, stirring often, until the coconut is lightly browned (8-10 minutes). Remove from heat

 

 

 

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