Asian Coleslaw

Yield

10 servings

30

0

6 tablespoons: rice wine vinegar

6 tablespoons: vegetable oil

5 tablespoons: creamy peanut butter

3 tablespoons: soy sauce

3 tablespoons: brown sugar

2 tablespoons: minced fresh ginger root

1 1/2 tablespoons: minced garlic

:  

5 cups: thinly sliced green cabbage

2 cups: thinly sliced red cabbage

2 cups: shredded napa cabbage

2: red bell peppers, thinly sliced

2: carrots, julienned

6: green onions, chopped

1/2 cup: chopped fresh cilantro

In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic.

In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro. Toss with the peanut butter mixture just before serving.

Calories: 184 kcal

Carbohydrates: 16.1 g

Cholesterol: 0 mg

Fat: 12.6 g

Fiber: 3.4 g

Protein: 4 g

Sodium: 514 mg