Big John and I love anything Asian. When I saw this recipe I knew it would be delicious. Even better make it with the delicious fresh cabbage from your local farmers market.
¼ cup honey
¼ cup vegetable oil
¼ cup unseasoned rice vinegar
1 tablespoon soy sauce
1 teaspoon Asian sesame oil
1 tablespoon peanut butter
½ teaspoon salt
½ teaspoon Sriracha sauce (Thai hot sauce), optional
1 tablespoon minced fresh ginger
1 large garlic clove, minced
4 cups shredded red cabbage
4 cups shredded white cabbage
2 cups prepared shredded carrots
1 red bell pepper, thinly sliced into bite sized pieces
2 medium scallions, finely sliced
½ cup chopped, salted peanuts (can leave whole if desire)
½ cup loosely packed, chopped fresh cilantro
For the Dressing
For the Slaw
Begin by making the dressing. Combine the honey, oil, rice vinegar, soy sauce, sesame oil, peanut butter, salt, hot sauce, fresh ginger and minced garlic in a small bowl. Stir with a fork until the peanut butter is dissolved.
Next, combine both cabbages, shredded carrots, red pepper, scallions, cilantro and peanuts in a large bowl.
Toss the slaw with the dressing and let it sit for at least ten minutes; this allows the vegetables to soak up the flavor.
That’s all there is to it. Serve as side dish with some Circle B Ranch pork chops, any simply prepared Asian chicken, or fish.
This recipe has been adapted to make it my own; rather than using prepared coleslaw, I chose to incorporate the red and white cabbages to provide a bit of sweetness. It helps complement the salty crunch of the peanuts.
As well, you should know the recipe makes a lot, so you’ll have plenty of leftovers—in which case you’re in for a treat. It’s delicious all on its own and makes for great light lunch.