SPICY ASIAN SLAW WITH HONEY ROASTED PEANUTS

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Spicy Asian Slaw with Honey Roasted Peanuts image

a coleslaw recipe I found in a magazine...

Provided by Megan Stewart

Categories     Other Salads

Number Of Ingredients 18

dressing
1/2 c unseasoned rice vinegar
2 Tbsp vegetable oil
2 Tbsp sugar
1 1/2 Tbsp soy sauce
1 Tbsp dark sesame oil
2-4 tsp chinese chili paste with garlic
1 piece fresh ginger (approx 1 inch) finely grated
SALAD
2 heads baby bok choy, finely shredded, or 2 c thinly sliced snow peas
1 small head napa cabbage, quartered, cored, and very finely shredded (about 4 cups)
1/2 small head red cabbage, cored and very finely shredded (about 4 cups)
1/2 small white onion, finely chopped and rinsed
1 small red bell pepper, seeded and diced
3 green onions, thinly sliced
1/4 c chopped fresh cilantro
1/4 c sesame seeds
3/4 c honey roasted peanuts, coarsely chopped

Steps:

  • 1. Dressing: Mix vinegar, oil, sugar, soy, sesame oil, chili paste and ginger in a jar with tight fitting lid. Cover and refrigerate up to 1 week.
  • 2. Salad: Mix all remaining ingredients except peanuts, in a large bowl. Refrigerate, covered, up to 2 days.
  • 3. Shortly before serving, toss salad mixture with dressing to coat. Serve sprinkled with peanuts. Refrigerate leftovers.

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