Crispy Asian Slaw With Peanut Sauce
photo by BakinBaby
- Ready In:
- 15mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 3 tablespoons rice vinegar (unseasoned)
- 2 tablespoons reduced sodium soy sauce
- 2 tablespoons reduced-fat creamy peanut butter
- 2 tablespoons fresh ginger, coarsely chopped
- 1 tablespoon brown sugar, packed
- 1⁄2 head savoy cabbage, thinly sliced (about 5 cups)
- 1 red bell pepper, cut into thin strips
- 1 cup carrot (packaged matchstick-cut)
- 1⁄4 cup fresh cilantro, chopped
- 2 scallions, thinly sliced
directions
- To make the dressing, combine the vinegar, soy sauce, peanut butter, ginger and brown sugar in a blender and puree. Toss together the remaining ingredients in a serving bowl. Drizzle the dressing and toss to coat evenly.
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Reviews
-
O'kay scaled back for 2 serves (which was enough as a side for 3 of us served with recipe #211592 by Leggy Peggy) but when making up I had the 4 serve recipe in front of me and made up the full amount of the dressing but when making it I thought 2 tablespoons of ginger was too much and I only added 1 and found that was perfect for us but since I had only made up half the veg I only added half the dressing and thought that is not enough, doesn't seem to be coating it and added the rest bad mistake for once left to rest it was swimming in dressing but the veggies were still nice and crisp and as we do not like coriander/cilantro I used parsley as suggested by good cheff/bad chef Jannella. Thank you Nancy's Pantry. made for 123 Hits tag game.
RECIPE SUBMITTED BY
DailyInspiration
United States