Big John and I love anything Asian. When I saw this recipe I knew it would be delicious. Even better make it with the delicious fresh cabbage from your local farmers market.
For the Dressing
- ¼ cup honey
- ¼ cup vegetable oil
- ¼ cup unseasoned rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon Asian sesame oil
- 1 tablespoon peanut butter
- ½ teaspoon salt
- ½ teaspoon Sriracha sauce (Thai hot sauce), optional
- 1 tablespoon minced fresh ginger
- 1 large garlic clove, minced
For the Slaw
- 4 cups shredded red cabbage
- 4 cups shredded white cabbage
- 2 cups prepared shredded carrots
- 1 red bell pepper, thinly sliced into bite sized pieces
- 2 medium scallions, finely sliced
- ½ cup chopped, salted peanuts (can leave whole if desire)
- ½ cup loosely packed, chopped fresh cilantro
- Begin by making the dressing. Combine the honey, oil, rice vinegar, soy sauce, sesame oil, peanut butter, salt, hot sauce, fresh ginger and minced garlic in a small bowl. Stir with a fork until the peanut butter is dissolved.
- Next, combine both cabbages, shredded carrots, red pepper, scallions, cilantro and peanuts in a large bowl.
- Toss the slaw with the dressing and let it sit for at least ten minutes; this allows the vegetables to soak up the flavor.
- That’s all there is to it. Serve as side dish with some Circle B Ranch pork chops, any simply prepared Asian chicken, or fish.
- This recipe has been adapted to make it my own; rather than using prepared coleslaw, I chose to incorporate the red and white cabbages to provide a bit of sweetness. It helps complement the salty crunch of the peanuts. As well, you should know the recipe makes a lot, so you’ll have plenty of leftovers—in which case you’re in for a treat. It’s delicious all on its own and makes for great light lunch.
- Serving Size: 6