Asian Peanut Slaw

I was never a fan of coleslaw growing up. I didn’t like the bland, creamy dressing they were generally served drowning in. But that changed when I tried one that was vinaigrette based.

Slaw Mix:
1 head of Napa Cabbage, thinly sliced
1 large, red bell pepper, julienne
6 ounces snow peas, strings removed, thinly cut on the bias
1 bunch scallions, thinly sliced
½ bunch fresh cilantro, chopped
1 cup roasted, unsalted peanuts chopped

Dressing:
½ cup rice wine vinegar
4 tablespoons soy sauce
2 tablespoons natural, creamy peanut butter
2 tablespoons honey
2 tablespoons sesame oil
½ cup canola oil
salt and pepper to taste

View the full recipe at The Sweet Spot Blog →