Ingredients
- 1 head green cabbage, shredded
- 1/2 head red cabbage, shredded
- 1 tablespoon salt
- 1/2 cup rice wine vinegar
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 1/2 teaspoon chile paste
- 3 tablespoons creamy peanut butter
- 1 teaspoon fresh ginger, grated
- 2 carrots, shredded
- 1 cup bean sprouts
- 4 scallions, julienned on the bias
- Salt and pepper, to taste
- 2 tablespoons sesame seeds, for garnish
Directions
Toss the cabbage together in a large colander and set in the sink. Sprinkle the cabbage with salt and let stand for 15 minutes. The salt draws out some of its moisture so that the slaw remains crunchy.
In a bowl, whisk together the vinegar, soy sauce, oil, chile paste, peanut butter, and ginger. Toss together with the cabbage, carrots, bean sprouts and scallions; season with salt and pepper. Garnish with sesame seeds before serving.
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By benedettonancy
on April 21, 2013
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Love this recipe. Perfectly proportioned ingredients. I like to add dried cranberries also if I have them. Thank you for sharing
By Metramom
on April 07, 2012
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The dressing contained too much rice vinegar for my taste. The oil to vinegar ratio is way off. Also, while I am happy that it is a healthy recipe, I believe just a little sugar would have been a nice addition to the dressing and would help to cut some of the acidity. Next time I would try 1/4 cup of rice vinegar instead of 1/2 cup and perhaps add some vegetable oil and a teaspoon or more of sugar.
By Bmil
Effingham, IL
on August 10, 2010
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I was trying out several Asian Slaw recipes and this one is a Winner! Can't get enough of this Asian Slaw, it brings a smile to your guest face.
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