Asian Slaw with Roasted Peanuts |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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The vegetables in this salad soak up the rich flavors of its ginger dressing. Since preshredded red cabbage isn't readily available at most supermarkets, we used a chef's knife to thinly shred it. Preshredded white cabbage can be substituted for the red, if you prefer. Ingredients:
4 cups shredded red cabbage |
1 cup matchstick-cut carrots |
1/4 cup coarsely chopped dry-roasted peanuts (1 1/2 ounces) |
1 yellow bell pepper, cut into thin strips |
1 small jalapeño pepper, minced |
3 tablespoons dark brown sugar |
3 tablespoons balsamic vinegar |
3 tablespoons low-sodium soy sauce |
2 tablespoons dry sherry |
1 tablespoon sesame oil |
1/2 teaspoon grated peeled fresh ginger |
Directions:
1. Combine first 4 ingredients in a large bowl.
2. Combine jalapeño pepper and next 6 ingredients in a small bowl, stirring with a whisk. Pour dressing mixture over cabbage mixture, tossing to coat.
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