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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Asian flavours are plentiful in this recipe Ingredients:
1 tbs.peanut oil |
1 shallot, finely chopped |
2 garlic cloves ,finely chopped |
pich of red pepper flakes or other hot spice of your choice--- to taste |
1 1/2 cups each red and green cabbage |
1 big carrot sliced very thin |
1 cup bean sprouts |
1 small bunch of cilantro-- leaves only |
dressing |
3 tbs.crunchy peanut butter |
2 tsp. brown sugar |
1 tbs.sesame oil |
1 tbs. peanut oil |
2 tbs.rice vinegar |
1 tbs.light soy sauce --- light in color |
juice of 1 lime |
Directions:
1. Combine all the dressing ingredients with 1/2 cup water in a bowl and stir well until the sugar has dissolved.
2. Heat the oil in a wok or skillet until hot, then add the shallot, garlic, and hot spice to taste. Stir-fry over high heat for one minute.
3. Add the dressing to the wok and bring to a boil, then reduce the heat and simmer gently until the dressing has thickened slightly.
4. When you are ready to serve the salad, put the while and red cabbage, carrot, bean sprouts, and cilantro in a serving bowl and pour in the warm dressing. Toss well and serve immediately. Serves 4
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