Recipe by BOBNYRI
"Rice vinegar, peanut butter, and ginger give an Asian-inspired flavor to a colorful slaw made with red cabbage, apples, and a bit of white onion."
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rice wine vinegar
creamy peanut butter
minced fresh ginger root
1 1/2 tablespoons
red cabbage, finely shredded
Braeburn or Fuji apples - peeled, cored, and finely diced
finely minced white onion
I needed to find a use for red cabbage from my garden and happened upon this recipe. I made it and let the flavors develop overnight. I left out the apples as a personal preference. The flavor was very good! You could cut back on the soy sauce to 2T if you prefer a less salty flavor. Next time I make this I will make sure to cream my sauce very well before adding to the cabbage. Thanks for a great recipe!
AWESOME!!! What a great blend of flavors and colors!!! No changes except added shredded carrots for some extra color. This beats tired, boring old regular cole slaw by a mile!!! YUM!!
No rice wine vinegar on hand and short on time? I used a balsamic (I had strawberry balsamic available), and it was great. Food-processed the red cabbage, apple, and onion. The rest was a breeze to whisk together (omitted the soy 'cause not a fan -- was still DE-licious!), and this took closer to only 15 minutes to throw together. Served this purple salad on appetizer plates and drizzled the dark brown sauce atop. Looked beautiful; tasted even better!
Love it, will be making this as a staple. Thanks for sharing this recipe!
hello! taste explosion! love it. Just finished making it and had to force myself not to eat half and put it in the fridge for dinner. Can't wait to see how it is after the flavors meld for a few hours. Thanks for the recipe!
Adjusted recipe down on peanut butter up on balsamic and reg vinegar
* Percent Daily Values are based on a 2,000 calorie diet.
Purple Apple Slaw with Peanut Butter Dressing
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 185
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