Spicy Asian Coleslaw

Spicy Asian Coleslaw

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    cup rice vinegar

  • 2

    T. each: vegetable oil, raw honey

  • T soy sauce

  • 1

    T sesame oil

  • t Chinese Chili paste with garlic

  • 1

    piece (1 inch long) fresh ginger root, finely grated

  • 2

    heads baby bok choy, finely shredded or 2 cups thinly sliced fresh snow peas

  • 1

    small head napa cabbage, quartered, cord and very finely shredded (about 4 cups)

  • ½

    small head red cabbage, cored, very finely shredded (about 4 cups)

  • ½

    small white onion, finely chopped, rinsed

  • 3

    green onions, thinly sliced

  • ¼

    cup each: chopped fresh cilantro, sesame seeds

  • ¾

    cup roasted peanuts, coarsely chopped

Directions

Mix vinegar, vegetable oil, honey, soy sauce, sesame oil, chili paste and ginger in a jar with a tight fitting lid. Cover; refrigerate to one week. Mix all remaining ingredients except peanuts in a large bowl. Refrigerate covered up to 2 days. Shortly before serving, toss vegetable mixture with dressing to coat and serve sprinkled with peanuts.


Nutrition

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