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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This coleslaw is different that the garden variety mayo version. It has very little fat and a very complex, delicious flavor. I enjoyed this as a side dish during a visit to Singapore. Could not get enough.... Read more ... Ingredients:
3 tablespoons creamy peanut butter |
2 cloves garlic, minced |
1/2 teaspoon salt |
2 tablespoons rice vinegar |
2 tablespoons soy sauce |
1/8 teaspoon hot pepper sauce (e.g. tabasco™) |
1/2 cup chopped cilantro leaves |
2 tablespoons chopped fresh chives |
2 red bell peppers, thinly sliced |
8 cups shredded cabbage (or two bags grocery store) |
(mix some purple cabbage !! (hint) |
1 cup shredded carrots |
2 tablespoons toasted sesame seeds (optional) |
red pepper flakes |
Directions:
1. Stir together peanut butter, garlic, salt, rice vinegar, soy sauce, and hot pepper sauce until smooth.
2. Fold in cilantro, chives, and red pepper. Add shredded cabbage, carrots and toss until well coated.
3. Scoop into a serving bowl, cover with plastic wrap, and refrigerate 1 hour. Sprinkle with sesame seeds (and red pepper flakes!!)
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