Carrot and Cabbage Coleslaw With Rice Vinegar Dressing and Dry Roast

Total Time
20mins
Prep 20 mins
Cook 0 mins

I make this a few times last summer, and it was lovely with bbq'ed chicken and steak. You can leave the nuts out, I did once. Points 2.

Ingredients Nutrition

  • 2 tablespoons rice wine vinegar
  • 1 teaspoon canola oil
  • 1 teaspoon honey
  • 1 teaspoon soy sauce
  • 1 cup coarsely shredded carrot
  • 2 cups coarsely shredded cabbage
  • 13 cup dry roasted peanuts, preferably unsalted, chopped

Directions

  1. In large bowl, whisk together vinegar, oil, honey and soy sauce.
  2. Add carrots and cabbage.
  3. Toss to blend.
  4. Sprinkle peanuts on top and serve.

Reviews

(1)
Most Helpful

I am in love with cabbage and can't seem to find enough ways to get it every day. This recipe was a perfect base for my creation. I didnt have any soy sauce (shame on me!) so I used sea salt instead. I substituted the peanuts for dried cranberries. and I used both red and green cabbage. I accidently used more than 2 cups cabbage, but everything turned out nicely. Next time I will use the peanuts as well, to make this salad even better!

Curious&Curiouser February 05, 2008

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