This is a recipe that my sister made for us in Switzerland. As soon as I took a bite, I knew that my husband would LOVE it! Joe is a huge peanut butter sauce fan. I really do not care for traditional coleslaw, but this is fantastic. My hubby said that sunflower seeds would have been a great addition, and you know what- he is right! I will add them next time for sure. My sister served this side dish with some delicious spicy chicken burgers. I served it over a maple-soy marinated steak.
Asian Coleslaw
dressing:
3 T. rice wine vinegar
3 T. vegetable oil
3 T. creamy peanut butter
1 T. plus 1 1/2 t. soy sauce
1 T. fresh ginger, minced
1 T. minced garlic
splash of fish sauce
slaw:
3 c. coleslaw mix
1 c. shredded carrots
1 c. shredded purple cabbage
1 red pepper, thinly sliced
3 green onions, chopped
*1/4 c. chopped cilantro (optional, I didn't use- my husband is allergic)
Combine dressing ingredients and whisk. Combine slaw ingredients. Toss in dressing right before serving.
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