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.
SLIGHTLY ASIAN SLAW
- 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