Asian Coleslaw
- Reviews 5
Ready In: 25 mins
Serves: 10-12
Ingredients
- 8 cups green cabbage, shredded
- 2 cups red cabbage, shredded
- 2 red bell peppers, seeded and thinly sliced
- 2 carrots (peeled and finely julienned)
- 6 -7 green onions, chopped
- 1⁄4 cup fresh cilantro
- black pepper (optional and to taste)
- chopped peanuts (or use toasted ramen noodles or toasted sunflower seeds, see note on bottom)
DRESSING
- 6 tablespoons rice wine vinegar
- 2 tablespoons dark sesame oil
- 1⁄4 cup vegetable oil
- 2 tablespoons soy sauce
- 3 tablespoons brown sugar
- 3 tablespoons peanut butter (use semi-heaping tablespoons)
- 1 1⁄2 tablespoons minced fresh ginger
- 1 tablespoon fresh minced garlic (if you are a garlic-lover then use 1-1/2 tablespoons)
Directions
- In a medium bowl whisk together all dressing ingredients until well blended.
- In a large bowl toss together cabbage, red bell peppers, carrots, green onions and cilantro.
- Pour the dressing over and toss to combine.
- Season with black pepper if desired.
- Top with chopped peanuts.
- *NOTE* if you are using ramen noodles they must be toasted to avoid turning soggy in the coleslaw.
- Slightly chop the noodles.
- Place on a baking sheet.
- Bake at 350°F for about 8-10 minutes, tossing once or twice while baking.
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