Shelly's Recipe

ASIAN COLESLAW

Category: Slaws

1 Tbsp. creamy peanut butter
6 Tbsp. canola oil
1 tsp. toasted sesame oil
4 Tbsp. seasoned rice vinegar (if unseasoned, add 1-2 tsp. of sugar)
4 cups thinly sliced napa cabbage
1 red bell pepper, thinly sliced
1/2 cup grated carrots
1/4 cup roasted, salted peanuts

In a medium bowl, whisk together the peanut butter, canola oil, sesame oil, and rice vinegar. Season to taste with salt, pepper, and/or sugar, if necessary.

Toast the peanuts by heating a small skillet over medium high and adding the nuts to the pan. Stir a little with a wooden spoon, or shake the pan, until the peanuts begin to get browned in spots and you can smell the toasting aromas. Remove peanuts from pan to a dish.

In a large bowl, combine the cabbage, bell pepper, carrots and peanuts. Toss with the dressing and serve.