Asian Slaw

Last year I planted 3 rows of cabbage in my garden, which is 25′x30′, so you can imagine that things were pretty green around here!   The cabbage was very crispy, bright green, a little sweet, and just bitter enough!  My only problem was that I had about 30 heads of cabbage ready to eat…NOW!  This was a problem I was ready to tackle, head-on (mouth first). Here is the recipe for one of the many salads that I made with my bounty.  I found the original recipe on Pinterest and have made it too many times to count since then.  Both the color and flavor are huge in this dish PLUS it is loaded with all sorts of good nutrition!  Enjoy it as a side salad or as your main course, like we do!

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My asian slaw

Servings:  2-4 depending upon the size

  • 3 c. slaw mix (organic)– Make your own for a super fresh and flavorful salad
  • 2 bell peppers, julienned — I use red and orange
  • 1 bunch green onions, chopped (use the green part, too)
  • 1 carrot, grated
  • 1/4 of a red onion, finely diced
  • 1/2 bunch of cilantro, chopped
  • 1 c dry roasted peanuts, chopped
  • 1/4 c honey
  • 2 T grapeseed or veg oil
  • 1/8 c toasted sesame oil
  • 1/4 c rice wine vinegar
  • 1 1/2 T soy sauce
  • 1 t sirachyra
  • 1 clove garlic, crushed
  • 1/2-1 ” ginger, grated
  • 1 1/2 T peanut butter

In a large bowl combine the first seven ingredients–set aside enough chopped cilantro and peanuts to garnish the salads.  Cover the bowl and shake to evenly distribute the ingredients.  In a small bowl combine the remainder of the ingredients and stir well.  Taste the dressing and adjust the seasoning so it has a nice and strong flavor.  When you are ready to serve, add the dressing to the salad and once again cover the bowl.   Shake to coat the salad with the dressing.  Plate and garnish with the cilantro and peanuts.

 

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