Asian Coleslaw
Ingredients
- 1 tablespoon creamy peanut butter
- 6 tablespoons vegetable oil
- 1/2 teaspoon sesame oil
- 4 tablespoons seasoned rice vinegar
- 8 cups cabbage
- 1 cup grated carrots
- 1/2 cup peanuts
- 1/2 cup fresh cilantro
- 2 green onions green onions
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Instructions
- Place peanut butter in a medium bowl. Add the vegetable oil and the toasted sesame oil and whisk until nicely smooth. Whisk in the seasoned rice vinegar and do a taste test.,Depending on how you like your dressing, how salty your peanut butter is, and how seasoned your rice vinegar is, you may want to add a little more vinegar, a little sugar, or a little salt. (Makes about 3/4 cup of dressing.)
- Although the roasted peanuts from the store may already be cooked, you'll get even better flavor with just a little toasting.,Heat a small skillet on medium high heat and add the nuts to the pan. Do not ignore or the nuts can easily burn.,Stir a little with a wooden spoon until the peanuts begin to get browned in spots and you can smell the toasting aromas. Remove peanuts from pan to a dish.
- In a large bowl, toss the sliced cabbage, grated carrots, and peanuts together, and any other optional garnishes, such as a little chopped cilantro or green onions.,Right before serving, mix in the dressing.
Source
Original recipe: View Original