Asian Inspired Coleslaw Recipe
This crunchy coleslaw does away with the typical mayo-based dressing in favor of a creamy peanut version inspired by Thai peanut sauce. Make extra peanut dressing and keep it on hand for grain bowls or grilled meats.
Ingredients
- ¼ cup natural peanut butter stirred well
- 4 tablespoons North Coast Apple Cider
- 2 tablespoons seasoned rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon peeled minced ginger about 1” piece
- 1 teaspoon toasted sesame oil
- 1 small garlic clove minced
- ½ head of purple cabbage finely shredded*
- 2 small carrots cut into matchsticks
- 2 tablespoons toasted sesame seeds
- 2 tablespoons minced fresh cilantro
Instructions
- In a medium bowl, whisk together the peanut butter with 2 tablespoons of the apple cider until smooth to make sure it doesn’t clump (this may take some elbow grease).
- Then add the remaining 2 tablespoons of cider, and the vinegar, soy sauce, sesame oil, ginger, and garlic.
- In a large bowl, toss together the cabbage and carrots and add just enough dressing to lightly coat the vegetables.
- Transfer to a serving platter, sprinkle with the sesame seeds and cilantro and serve immediately.
Notes
- For evenly shredded cabbage, and to save time, slice the cabbage using the slicing attachment on your food processor.
- Leftover dressing may be refrigerated in an airtight container for up to 10 days.
