Asian Slaw

By Gigirox

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

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.