Asian Slaw With Peanut Dressing Recipes

ASIAN SLAW WITH PEANUT DRESSING

Steps:

• Using a food processor, thinly slice red and white cabbage, and grate carrots. (Alternately, thinly slice cabbage with a sharp knife and grate carrot with a box grater). Finely chop the broccoli florets, cilantro, parsley and peanuts. Thinly slice green onion. Add everything to a large mixing bowl.
• In a separate smaller bowl combine dressing ingredients: olive oil, apple cider vinegar, peanut butter, garlic, tamari, agave, ginger, sea salt and chili flakes. Whisk to combine.
• Pour dressing over slaw and toss to combine. Chill in fridge until ready to serve.

ASIAN SLAW WITH PEANUT DRESSING

Steps:

• Add all salad ingredients to a a medium salad bowl and toss. In a mixing bowl whisk together all dressing ingredients until well combined (if needed you can season with a little salt).
• Pour dressing over salad and toss to coat. Sprinkle with sesame seeds if desired and serve immediately.

ASIAN SLAW WITH GINGER PEANUT DRESSING

Steps:

• In a medium bowl, whisk together all of the ingredients for the dressing (be sure the peanut butter is dissolved). Set aside.
• Combine all of the slaw ingredients in a large mixing bowl. Add the dressing and and toss well. Let the slaw sit for at least ten minutes so the vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt.) Serve cold. This slaw is best served fresh but leftovers will keep in a covered container in the refrigerator for a few days.
• Make-Ahead Instructions: The dressing can be prepared up to 2 days ahead of time; store in a covered container in the refrigerator.

ASIAN SLAW WITH GINGER PEANUT DRESSING

Steps:

• Make the dressing by combining all ingredients in medium bowl. Stir until peanut butter is dissolved. Set aside.
• Combine all of the slaw ingredients in a large bowl. Add dressing and toss well. Let sit at least 10 minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt but go by your own taste). Serve cold.

ASIAN COLESLAW

Steps:

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