Asian Slaw
By Gigirox
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Ingredients
- 1 Tbsp. creamy peanut butter
- 6 Tbsp. canola oil
- 1 tsp. toasted sesame oil
- 4 Tbsp. seasoned rice vinegar (if unseasoned, add 1-2 tsp. of sugar)
- 4 cups thinly sliced napa cabbage
- 1 red bell pepper, thinly sliced
- 1/2 cup grated carrots
- 1/4 cup roasted, salted peanuts
Details
Adapted from ellysaysopa.com
Preparation
Step 1
In a medium bowl, whisk together the peanut butter, canola oil, sesame oil, and rice vinegar. Season to taste with salt, pepper, and/or sugar, if necessary.
Toast the peanuts by heating a small skillet over medium high and adding the nuts to the pan. Stir a little with a wooden spoon, or shake the pan, until the peanuts begin to get browned in spots and you can smell the toasting aromas. Remove peanuts from pan to a dish.
In a large bowl, combine the cabbage, bell pepper, carrots and peanuts. Toss with the dressing and serve.
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