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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Asian Slaw with Ginger Peanut Dressing Recipe

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This recipe for Asian Slaw with Ginger Peanut Dressing is from GIFTS FROM THE KITCHEN, 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:  
4 cups bok choy, sliced
3 cups shredded red cabbage
2 cups shredded carrots
One yellow pepper, sliced into bite-size pieces
Three-quarter cup slivered almonds
1/2 a cup of chopped fresh, cilantro, or parsley

For the dressing
3 tablespoons creamy peanut butter
3 tablespoons and seasoned rice vinegar
1 tablespoon. Fresh lime juice from one lime.
1 tablespoon soy sauce gluten free
3 tablespoons honey,
one large clove,
garlic, roughly chopped
1 inch piece of fresh ginger, peeled and roughly chopped
three-quarter teaspoon salt,
1 teaspoon SRIRACHA
1 teaspoon toasted sesame oil
Directions:
Directions:
For the dressing
Combine all the salad dressing ingredients in a small food processor, container and process until smooth and creamy.

For the salad
Combine the ingredients in a large mixing bowl. Pour the dressing over the ingredients. Let the salad sit at room temperature for 15 minutes. Toss again and then taste and adjust to taste if necessary. Perhaps you might wish to add a squeeze of lime juice.
Note instead of bok choy, Kale can be substituted.

 

 

 

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