Carrot and Cabbage Coleslaw With Rice Vinegar Dressing and Dry Roast |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I make this a few times last summer, and it was lovely with bbq'ed chicken and steak. You can leave the nuts out, I did once. Points 2. Ingredients:
2 tablespoons rice wine vinegar |
1 teaspoon canola oil |
1 teaspoon honey |
1 teaspoon soy sauce |
1 cup coarsely shredded carrot |
2 cups coarsely shredded cabbage |
1/3 cup dry roasted peanuts, preferably unsalted, chopped |
Directions:
1. In large bowl, whisk together vinegar, oil, honey and soy sauce.
2. Add carrots and cabbage.
3. Toss to blend.
4. Sprinkle peanuts on top and serve.
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