Asian Coleslaw recipe

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Ingredients

6 tablespoons rice wine vinegar
6 tablespoons vegetable oil
5 tablespoons creamy peanut butter
3 tablespoons soy sauce
3 tablespoons brown sugar
2 tablespoons minced fresh ginger root
1 ½ tablespoons minced garlic
5 cups thinly sliced green cabbage
2 cups thinly sliced red cabbage
2 cups shredded napa cabbage
2 red bell peppers, thinly sliced
2 carrots, julienned
6 green onions, chopped
½ cup chopped fresh cilantro

Nutrition Info

183.6 calories
carbohydrate: 16.1 g
cholesterol: : -
fat: 12.6 g
fiber: 3.4 g
protein: 4 g
saturatedFat: 2 g
servingSize: -
sodium: 513.6 mg
sugar: 10.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic.

  2. In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro. Toss with the peanut butter mixture just before serving.

Recipe Yield

10 servings

Recipe Note

A great twist on cabbage salad. The peanut butter in the dressing is the secret.

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