Cookie Bookie

Asian Coleslaw

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 red bell peppers, thinly sliced
2 carrots, julienned
6 green onions, chopped
1/2 cup chopped fresh cilantro


In a food processor or blender mix together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic and pulse until smooth.

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


Makes 6 servings


THM - S - Substitute no-sugar added peanut butter and sub sugar-free sweetener for the brown sugar.