Ingredients
Slaw:
1 small head red cabbage (about 1.5 lbs) thinly sliced
2 cups coarsely shredded carrots (prepackaged works well)
1 red bell pepper thinly sliced
1/2 cup scallions thinly sliced on the bias
1/2 cup snipped cilantro (ok to incude some small tender stems)
Dressing:
1/4 cup rice vinegar
2 T freshly squeezed lime juice
6 T vegetable oil (not olive oil)
2 T lite soy sauce
1 T Asian fish sauce
1/3 cup creamy peanut butter
1 T grade B maple syrup
2 T turbinado sugar
1 large garlic clove crushed
1 T sriracha sauce (or other Asian chili sauce)
2-3 T finely minced fresh ginger root
Preparation
Toss all slaw ingredients together in large bowl and store in airtight container in fridge until ready to serve.
Whisk dressing ingredients in medium bowl until smooth and refrigerate in glass jar until ready to serve.
To serve, mix just enough dressing with slaw mixture to completely distribute flavor. Store the rest for next time.
Makes about 10 side-dish servings.
