Asian Slaw
ACTIVE TIME: 20 minutes
TOTAL TIME: 20 minutes
Yield: 4 to 6 servings
Photo by Lynne Calamia
Read More
Read Less
Software
- 1/2 cup rice wine vinegar
- 1 tablespoon soy sauce
- 1 tablespoon freshly squeezed lime juice
- 2 tablespoons sesame oil
- 1/2 cup peanut butter
- 2 tablespoons minced ginger
- 1 (1-pound) head Napa cabbage, thinly sliced
- 1 medium red bell pepper, thinly sliced
- 1 medium green or yellow bell pepper, thinly sliced
- 1 large carrot, peeled and sliced into 2-inch ribbons using a vegetable peeler
- 3 scallions, chopped fine
- 2 tablespoons thinly sliced cilantro
- 2 tablespoons thinly sliced mint
- 1/2 teaspoon frehsly ground black pepper
ACTIVE TIME: 20 minutes
TOTAL TIME: 20 minutes
Yield: 4 to 6 servings
Procedure
- Combine the vinegar, soy sauce, lime juice, sesame oil, and peanut butter in a large mixing bowl and whiskuntil an emulsion is formed. Add the remaining ingredients and toss to combine. Serve immediately or store covered in the refrigerator for up to 3 days.
RELATED RECIPES
