Asian Coleslaw

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 10
• 8 cups green cabbage, shredded
• 2 cups red cabbage, shredded
• 2 red bell peppers, seeded and thinly sliced
• 2 carrots (peeled and finely julienned)
• 6 -7 green onions, chopped
• 1/4 cup fresh cilantro
• black pepper (optional and to taste)
• chopped peanuts (or use toasted ramen noodles or toasted sunflower seeds, see note on bottom)
• 6 tablespoons rice wine vinegar
• 2 tablespoons dark sesame oil
• 1/4 cup vegetable oil
• 2 tablespoons soy sauce
• 3 tablespoons brown sugar
• 3 tablespoons peanut butter (use semi-heaping tablespoons)
• 1 1/2 tablespoons minced fresh ginger
• 1 tablespoon fresh minced garlic (if you are a garlic-lover then use 1-1/2 tablespoons)

Recipe

• 1 in a medium bowl whisk together all dressing ingredients until well blended.
• 2 in a large bowl toss together cabbage, red bell peppers, carrots, green onions and cilantro.
• 3 pour the dressing over and toss to combine.
• 4 season with black pepper if desired.
• 5 top with chopped peanuts.
• 6 *note* if you are using ramen noodles they must be toasted to avoid turning soggy in the coleslaw.
• 7 slightly chop the noodles.
• 8 place on a baking sheet.
• 9 bake at 350°f for about 8-10 minutes, tossing once or twice while baking.