Ingredients
- 1 (3-inch) piece ginger, grated fine
- 1/2 cup rice wine vinegar
- 1 tablespoon soy sauce
- 1 lime, juiced
- 2 tablespoons sesame oil
- 1/2 cup peanut butter
- 1 head Napa cabbage, sliced thin
- 1 red bell pepper, julienne fine
- 1 yellow bell pepper, julienne fine
- 2 serrano chiles, minced fine
- 1 large carrot, grated fine with a peeler
- 3 green onions, cut on the bias, all of white part and half of the green
- 2 tablespoons chiffonade cilantro
- 2 tablespoons chiffonade mint
- 1/2 teaspoon ground black pepper
Directions
In a small bowl, or food processor combine ginger, vinegar, soy sauce, lime juice, oil, and peanut butter. In a large bowl, combine all other ingredients and then toss with dressing. You can save some of the dressing to dress noodles that can be added to this dish along with stir fried pork to make an entire meal.
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By howjennyhow
on November 16, 2012
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Loved this recipe. i used half of the dressing for a broccoli slaw with red pepper, green onions, carrots, mint and extra sesame oil and then with the rest I did a vermicelli salad with green onion, peanuts, mint and some extra lime juice. served with pork satay. fresh, delicious, and good for leftovers.
By Hortense7340
Brooklyn, NY
on October 22, 2012
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great recipe - can riff with lots of additional ingredients. I put less peanut butter (about 2/3 of what recipe asked for to cut the fat down and worked just fine
By melochan
Alexandria, VA
on July 06, 2011
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Great! I added cooled Japanese somen noodles and this made a great main course entree. Will make again!
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