Make this simple Asian Slaw with Ginger Peanut Dressing for a scrumptious side or to heap over pulled pork sandwiches! This is a new and dynamic coleslaw without mayo and is certain to be a hit with your family!
I'm fixated on this crunchy Asian slaw with loads of brilliant hues and huge, incredible kinds of sesame oil, ginger, garlic, and nutty spread. Truly, I think I've made a cluster seven days for as far back as month, it's that great.
It's dynamic with meagerly cut red pepper, destroyed carrots, and additional red cabbage. What's more, I just circumvent the mayo out and out for a hand crafted ginger shelled nut dressing that packs a noteworthy flavor pummel so great that I just. can't. get. enough.
Also try our recipe Tomato Quinoa Salad
Make this easy Asian Slaw with Ginger Peanut Dressing for a delicious side. This is a fresh and vibrant coleslaw without mayo and is sure to be a hit with your family!
Ingredients
For the slaw
- 1 bag packaged coleslaw mix
- 2 cups thinly sliced red cabbage
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 1 bunch green onions, chopped
- 1/2 cup cilantro, chopped
For the dressing
- 6 tablespoons rice wine vinegar
- 3 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 5 tablespoons creamy peanut butter
- 3 tablespoons soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons fresh ginger root, peeled and minced
- 3-4 garlic cloves, minced
Instructions
- In a medium bowl, whisk together the rice vinegar, oils, peanut butter, soy sauce, brown sugar, ginger, and garlic.
- In a large bowl, combine the coleslaw mix, red cabbage, red bell pepper, carrots, green onions, and cilantro.
- Toss with the dressing just before serving.
Recipe Notes
This cabbage and carrots will soften a bit after at least 30 minutes of chilling in the fridge after mixing with the dressing. I think this Asian slaw is best when served the day it is made.
Read more our recipe Garlic Butter Tomato Baked Chicken With Mozzarella
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