Asian Coleslaw

Course Salads

Ingredients in this Recipe

1 Tbsp creamy peanut butter
1/2 cup grated carrots
1/2 teaspoon toasted (dark) sesame oil
1/4 cup toasted, salted, shelled, peeled peanuts
4 cups thinly sliced cabbage (Napa, green, purple, or a combination)
4 Tbsp seasoned rice vinegar (if seasoned rice vinegar is not available, add a teaspoon or two of sugar to regular rice vinegar)
6 Tbsp vegetable oil
Chopped fresh cilantro
Thinly sliced green onions or chives

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