Slightly Asian Slaw

This salad is my version of several recipes for an Asian-type slaw.  It’s very flavorful and goes nicely with any kind of sandwich.  Also, I like the fact that it can be served immediately rather than having to prepare it an hour or two in advance of a meal.

• Servings: 4
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• 1 Tbsp. creamy peanut butter
• 2 Tblsp. peanut oil
• 1 tsp. sesame oil
• ¼ tsp. Mongolian Fire Oil (opt.)
• 1 Tblsp. rice vinegar
• ½ Tblsp. granulated sugar
• 2 cups shredded cabbage
• 3 green onions, chopped (white and green part)
• 1/4 cup grated carrots
• 1 Tblsp. peanuts
• 1 Tblsp. snipped cilantro

Place peanut butter in a small jar with a lid. Add peanut oil, sesame oil, Mongolian Fire Oil, vinegar and sugar.  Whisk with a fork…

…and then put a lid on the jar and shake vigorously.

In a large bowl, toss the shredded cabbage, onions and carrots together.   Salad can be covered and refrigerated at this point.

When ready to serve, add peanuts, cilantro and dressing.  Toss well.

4 side-salad servings