Asian Slaw

Name: Asian Slaw
Prep time: 20 min
Total time: 20 min
Ingredients: 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

TOTAL TIME: 20

Yield: 4 to 6 servings

Photo by Lynne Calamia

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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

TOTAL TIME: 20

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.

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Asian Slaw

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