Asian Slaw is a real hit – delicious, nutritious, crunchy, refreshing … and can be made ahead of time!
- 4 cups finely chopped cabbage (I used 1/2 red and 1/2 savoy but you can use any combination)
- 4-5 carrots, peeled and shredded (I used mandolin, but you can grate or chop in food processor)
- 1 pepper, thinly sliced or diced in bite sized pieces (use red, yellow, orange or green, your choice)
- 2 green onions, thinly sliced
- fresh cilantro, about 1/2 cup (don’t like cilantro? use can also use thai basil, mint or a combination)
- Optional: chopped roasted peanuts or cashews
- Optional: cooked shelled edamame or green peas
- 1/4 cup honey
- 1/4 cup vegetable oil
- 1/4 cup unseasoned rice vinegar (or brown rice vinegar)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon peanut butter
- 1 tablespoon fresh ginger + 1-2 garlic cloves, minced
- Chop or grate the vegetables (this can be done a day in advance.) I wrap the herbs, carrots, peppers and scallions separately in paper towels to absorb excess moisture and the they can be stored in plastic bag in the refrigerator until you are ready to mix with the dressing.
- For the dressing: mix all ingredients in container with lid. Refrigerate until ready to mix with vegetables.
- About 1 hour before you plan to serve, toss vegetables with dressing, season with salt & pepper and set aside until you’re ready to serve. This can be done before guests arrive.