Monday, September 8, 2014

Thai Cole Slaw


3 tablespoons rice wine vinegar
3 tablespoons olive oil
2 1/2 tablespoons creamy peanut butter
1 1/2 tablespoons soy sauce
1 1/2 tablespoons brown sugar
1 tablespoon minced fresh ginger root
1 tablespoon minced garlic

4 1/2 c. shredded cabbage
1 red bell peppers, thinly sliced
2 carrots shredded
3 green onions, chopped
1/4 cup chopped fresh cilantro

In a small bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic.  In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro. Toss with the peanut butter mixture just before serving.