Carrot and Cabbage Coleslaw With Rice Vinegar Dressing and Dry Roast
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 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
- 1⁄3 cup dry roasted peanuts, preferably unsalted, chopped
directions
- In large bowl, whisk together vinegar, oil, honey and soy sauce.
- Add carrots and cabbage.
- Toss to blend.
- Sprinkle peanuts on top and serve.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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!
Tweaks
-
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!
RECIPE SUBMITTED BY
Dancer
Guelph, 0