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–+ servings

Asian Slaw

Photo by Lynne Calamia
ACTIVE TIME: 20 minutes
TOTAL TIME: 20 minutes
Yield: 4 to 6 servings

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

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.