Ingredients
1 cup thinly sliced green cabbage
1 cup thinly sliced red cabbage
1 cup shredded broccoli slaw
1 red bell pepper, thinly sliced
2 carrots, julienned
3 green onions, chopped
¼ cup chopped fresh cilantro
Thai Peanut Dressing:
3 tablespoons rice wine vinegar
3 tablespoons vegetable oil
3 tablespoons creamy peanut butter
3 tablespoon soy sauce (or tamari)
1 tablespoon brown sugar
1 tablespoon minced fresh ginger root
2 cloves minced garlic
Preparation
In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic.
Shred and chop cabbage/broccoli slaw (I recommend buying the prepackaged kinds if you want to make this quickly). Julianne or shred carrots and chop up red pepper.
In a large bowl, mix the green cabbage, red cabbage, red bell pepper, carrots, green onions, and cilantro. Chill cabbage and dressing for an hour; toss with the Thai peanut dressing just before serving.
