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 bakedlaurabean
San Jose, CA
on April 04, 2009
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Made this for a party and it was a hit! I added a bunch of cilantro, which was key in making this taste so good. This is definitely a keeper and I'll be making it again.
By debbiecaler_2878979
elkridge, MD
on February 19, 2006
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This slaw is delicious. Next time I will make it a little spicier and maybe add some cilantro. This is very similar to the Szechuan Slaw at California Pizza Kitchen. I will make this again.
By kyrstenk_373380
Columbus, OH
on October 08, 2005
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I made this for a party and had to throw it out. I made it with natural peanut butter so maybe it needed some sugar. It just did not taste good to me at all and I love peanut sauce.
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