Tuesday, April 28, 2009

Oriental Coleslaw

This is another recipe in my "to try" file that I had been wanting to make. I finally had a main dish to go along with it. (Hoisin BBQ Chicken recipe coming tomorrow!)
It is delicious. It has this twang flavor from the vinegar, so I didn't think it needed the chili paste (or is it because I cannot find chili paste in any of the stores around here??? ;o). This dish is just yummy!

The Menu:
Oriental Coleslaw


The Original Recipe:
I found this on Recipezzar

Oriental Coleslaw Recipe

3 hours 3 hours prep
SERVES 6

6 cups green cabbage, shredded
2 cups
red cabbage, shredded
2
red bell peppers, seeded and sliced into small strips
2 medium
carrots, peeled and coarsely shredded
10
green onions, chopped
1 cup chopped
peanuts


DRESSING
6 tablespoons rice wine vinegar
1/3 cup vegetable oil
5 tablespoons
peanut butter (use extra chunky for this if possible)
3 tablespoons
soy sauce
3 tablespoons
brown sugar, packed
1 tablespoon fresh minced
ginger (or to taste)
1 tablespoon minced
fresh garlic (or to taste)
chili paste (start with a small amount, this stuff is spicy!)
salt and pepper


In a processor or blender process all dressing ingredients, adjust amounts to taste (chill for a minimum of at least 2 hours to blend flavors).
Place all the salad ingredients in a large bowl, including the chopped peanuts; pour the dressing over, toss to combine.
Season with salt and pepper.
Sprinkle with more peanuts if desired.



The Way I Made it My Own:
This would of made way to much for my family, so I made less. I didn't add the chili paste, either. It had enough twang to it with just the rice vinegar. It was delicious and even my picky 12 year old ate it!!


Oriental Coleslaw Recipe

1 bag prechopped cabbage mix (coleslaw mix) 1 small red bell pepper, seeded and sliced into small strips 1 medium carrots, peeled and coarsely shredded
5
green onions, chopped
1/2 cup chopped
peanuts


DRESSING
3 tablespoons rice wine vinegar
1/6 cup vegetable oil
3 1/2 tablespoons
peanut butter (use extra chunky for this if possible)
1 1/2 tablespoons
soy sauce
2 tablespoons
brown sugar, packed
1/2 tablespoon fresh minced
ginger (or to taste)
1/2 tablespoon minced
fresh garlic (or to taste)
In a processor or blender process all dressing ingredients, adjust amounts to taste (chill for a minimum of at least 2 hours to blend flavors).
Place all the salad ingredients in a large bowl, including the chopped peanuts; pour the dressing over, toss to combine.
Sprinkle with more peanuts if desired.

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