This salad is loaded with layers of flavor. We begin with beautiful, bright, and healthy vegetables and fresh cilantro. For the dressing, I love sweet and spicy, so I added sugar and a little chili garlic sauce. I then top with chopped salted peanuts. Crunchy vegetables, sweet and spicy dressing, fresh cilantro, and salty peanuts, the perfect combination! Serve with simple grilled chicken breast and steamed rice for the perfect dinner. If you have leftovers, enjoy the next day.
Asian Slaw
For the dressing:
2 ½ tablespoons rice wine vinegar
2 tablespoons water
2 tablespoons canola or vegetable oil
1 tablespoon mayonnaise
4 teaspoons sugar
2 teaspoons toasted sesame oil
1 teaspoon ground bottled ginger
¼ teaspoon chili garlic sauce
¼ teaspoon kosher salt
1/8 teaspoon pepper
For the salad:
¼ head green cabbage, very thinly sliced
¼ head purple cabbage, very thinly sliced
1 cup shredded carrots
½ cup thinly sliced green onions
1 medium red pepper, seeded and thinly sliced
1 cup chopped cilantro
1/3 cup chopped salted peanuts
1) Whisk all dressing ingredients together and refrigerate if you’re not using immediately.
2) Into a large salad bowl, add all salad vegetables and ½ of the peanuts. Thirty minutes before serving, add the salad dressing and toss to coat. Just before serving, toss again. Top with peanuts. Serve immediately. Refrigerate leftovers. Makes 6 servings.
Enjoy! Have a wonderful weekend!
Angie
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