Asian Coleslaw

SUBMITTED BY: RRITCHESKE PHOTO BY: OliveEyes

"A great twist on cabbage salad. The peanut butter in the dressing is the secret."

PREP TIME	30 Min
READY IN	30 Min

SERVINGS & SCALING

Original recipe yield: 10 servings

USMETRIC

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INGREDIENTS

6 tablespoons rice wine vinegar
6 tablespoons vegetable oil
5 tablespoons creamy peanut butter
3 tablespoons soy sauce
3 tablespoons brown sugar
2 tablespoons minced fresh ginger root
1 1/2 tablespoons minced garlic
5 cups thinly sliced green cabbage
2 cups thinly sliced red cabbage
2 cups shredded napa cabbage
2 red bell peppers, thinly sliced
2 carrots, julienned
6 green onions, chopped
1/2 cup chopped fresh cilantro

READ REVIEWS (232)

DIRECTIONS

In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic.
In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro. Toss with the peanut butter mixture just before serving.

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REVIEWS

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Reviewed on Sep. 13, 2002 by KIMAR

This received mixed reviews at a ladies' luncheon. Half of the ladies enjoyed it, and the other half didn't. It makes a lot and is very colorful, but you must love oriental/thai cuisine to like this, and must also enjoy raw cabbage as there is a lot of cabbage compared to the dressing. Even though I used packaged coleslaw and broccoli slaw (thanks to a previous reviewer's suggestions), still quite a bit of time and work was involved in making this. It was interesting, but I can't say I'd make it again.

20 users found this review helpful

Reviewed on Sep. 8, 2003 by SAMMARTI

This is really good. Next time I'll cut down on the oil, you don't need that much. I put some dry ramen noodles on top for crunch. I ran the ginger through my garlic press, so I got the ginger flavor but not the tough pieces themselves.

18 users found this review helpful

Reviewed on Jun. 21, 2003 by Amber Waite

This was unusual and delicious, I served it as a side dish with mu shu veggies and it was a hit. Beware, though, this recipe makes about 2 quarts of slaw! Next time, I'll half it as it does not taste so great after day 2.

18 users found this review helpful

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