This has turned into a very busy week for me. Finals are drawing near and when that happens, I usually don’t cook. It saddens me, because I enjoy cooking so much. Usually, I place myself in the hands of my husband to see what he comes up with (Easy Mac any one?). So until then, I will continue to cook away! Luckily this week I still have time for all the slicing that is involved in this recipe. It might not take a more seasoned cook that long to prepare this dish, but I still have a lot of practicing to do. This dish took me 1.5 hours, so keep that in mind if you are not a quick slicer-and-dicer.

The best thing about this version of Asian Cole Slaw is the dressing. It is a beautiful balance of peanut butter and vinegar. Some of my favorite veggies make a showing in this cole slaw too! A staple in most cole slaws is the cabbage. If you have never used cabbage in cooking before, you might find comfort in making a dish like cole slaw. It always seemed to be around at picnic ands BBQ’s when I was growing up. When you feel like getting adventurous, cook up the cabbage and simply add a little salt and pepper. I find this quick fix much better if you are using a green cabbage rather than the red. However, use both when you make your cole slaw! It adds color and a slight texture variation.

Asian Cole Slaw

The Ingredients:

For the Dressing:

• 6 tablespoons rice wine vinegar
• 6 tablespoons vegetable oil
• 5 tablespoons creamy peanut butter
• 3 tablespoons soy sauce
• 3 tablespoons brown sugar
• 2 tablespoons minced fresh ginger root
• 1 1/2 tablespoons minced garlic

For the Slaw:

• 5 cups thinly sliced green cabbage
• 2 cups thinly sliced red cabbage
• 2 cups shredded napa cabbage
• 2 red bell peppers, thinly sliced
• 2 carrots, julienned
• 6 green onions, chopped
• 1/2 cup chopped fresh cilantro

The Steps:

1. In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic.
2. 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.

This entry was posted on Saturday, April 14th, 2007 at 10:17 pm and is filed under Salad, Vegetables, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.