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Asian Coleslaw Recipe

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This recipe for Asian Coleslaw, by , is from Great Family Great Food Great Fun!!!, 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!

Contributor:  
Contributor:  
Melinda Hinkson

Category:
Category:

Ingredients:  
Ingredients:  
For the dressing:
1 tablespoon creamy peanut butter
6 tablespoons vegetable oil
1/2 teaspoon toasted (dark) sesame oil
4 tablespoons seasoned rice vinegar (if seasoned rice vinegar is not available, add a teaspoon or two of sugar to regular rice vinegar)
For the salad:
8 cups thinly sliced cabbage (Napa, green, purple, or a combination)
1 cup grated carrots
1/2 cup toasted, salted, shelled, peeled peanuts
For garnish (optional):
1/2 cup chopped fresh cilantro
2 thinly sliced green onions or chives.

Directions:
Directions:
1 Prepare the dressing: Place peanut butter in a medium bowl. Add the vegetable oil and the toasted sesame oil and whisk until nicely smooth. Whisk in the seasoned rice vinegar and do a taste test.
Depending on how you like your dressing, how salty your peanut butter is, how seasoned your rice vinegar is, you may want to add a little more vinegar, a little more sugar, or a little salt. (Makes about 3/4 cup of dressing.)
2 Toast the peanuts: Although the roasted peanuts from the store may already be cooked, you'll get even better flavor with just a little toasting.
Heat a small skillet on medium high heat and add the nuts to the pan. Do not ignore or the nuts can easily burn.
Stir a little with a wooden spoon until the peanuts begin to get browned in spots and you can smell the toasting aromas. Remove peanuts from pan to a dish.
3 Toss the salad together: In a large bowl, toss the sliced cabbage, grated carrots, and peanuts together, and any other optional garnishes, such as a little chopped cilantro or green onions.
Right before serving, mix in the dressing.

 

 

 

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