 |
Prep Time: 180 Minutes Cook Time: 0 Minutes |
Ready In: 180 Minutes Servings: 6 |
|
Please adjust all amounts to taste, I used extra chunky Jif peanut butter for this, but really any peanut butter will do. The dressing should be made and chilled a couple hours ahead or even overnight to blend the flavors before using on the salad. This is really good! Ingredients:
6 cups green cabbage, shredded |
2 cups red cabbage, shredded |
2 red bell peppers, seeded and sliced into small strips |
2 medium carrots, peeled and coarsley shredded |
10 green onions, chopped |
1 cup chopped peanuts |
6 tablespoons rice wine vinegar |
1/3 cup vegetable oil |
5 tablespoons peanut butter (use extra chunky for this if possible) |
3 tablespoons soy sauce |
3 tablespoons brown sugar, packed |
1 tablespoon fresh minced ginger (or to taste) |
1 tablespoon minced fresh garlic (or to taste) |
chili paste (start with a small amount, this stuff is spicy!) |
salt and pepper |
Directions:
1. In a processor or blender process all dressing ingredients, adjust amounts to taste (chill for a minumum of at least 2 hours to blend flavors).
2. Place all the salad ingredients in a large bowl, including the chopped peanuts; pour the dressing over, toss to combine.
3. Season with salt and pepper.
4. Sprinkle with more peanuts if desired.
|
|