Carrot and Cabbage Coleslaw With Rice Vinegar Dressing and Dry Roast

"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."
 
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Ready In:
20mins
Ingredients:
7
Serves:
6
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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
  • 13 cup dry roasted peanuts, preferably unsalted, chopped
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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.

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Reviews

  1. 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!
     
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Tweaks

  1. 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!
     

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