Ingredients:
3 tablespoons rice vinegar
3 tablespoons creamy peanut butter
2 tablespoons salad oil
1 -2 teaspoon packed brown sugar
1 tablespoon grated fresh ginger
1 clove garlic, minced
1 tablespoon soy sauce
1/2 head green cabbage, shredded ( about 5 cups)
1/4 head red cabbage, shredded ( about 2 cups)
2 medium carrots, coarsely shredded ( about 1 cup)
1/2 small sweet red peppers, cut into matchstick pieces
1/2 small yellow sweet peppers, cut into matchstick pieces
2 medium green onions, chopped ( 1/4 cup)
2 tablespoons chopped fresh cilantro
1/4 cup chopped honey-roasted peanuts
Directions:
Whisk together vinegar, peanut butter, oil, brown sugar, ginger, garlic, and soy sauce in a small bowl until well blended.
In a large salad bowl, toss together cabbages, carrots, peppers, green onions, and cilantro.
Drizzle dressing over the veggies, toss to coat.
Sprinkle chopped peanuts on top before serving.
You can make this up to 24 hours ahead and chill, then let stand at room temperature for 30 minutes before serving.
Servings: 6-8
Time preparation: 30 min.
Time total: 30 min.