It’s funny, but other than some nice greens with a tangy ginger dressing, I don’t typically do too many salads when it comes to my Asian food. I’m not quite sure why that is, however as a lover of crunchy shredded fresh veggies this, dish a super duper tasty. The depth of flavors complement pretty much any fish, chicken or beef entrée. As a matter of fact there are times I even do it solo for lunch when time is a factor. Simple & satisfying!
• 1 bag of Asian slaw mix
• 1 quarter white onion
• 2 garlic cloves
• 1 teaspoon white granulated sugar
• 3/4 teaspoon Kosher salt
• 1/4 cup smooth reduced-fat peanut butter
• 2 tablespoon honey
• 2 tablespoon reduced sodium soy sauce (more to taste if you desire)
• 1 tablespoon sesame oil
• 2 tablespoon rice wine vinegar
• crushed roasted peanuts for garnish
1.) Grate onion into cabbage.
2.) Chop garlic into very small pieces.
3.) In a small bowl whisk together sugar, garlic, peanut butter, honey, soy sauce and rice wine vinegar.
4.) Toss together cabbage with dressing.
5.) Garnish with peanuts and remaining green onion. ENJOY
Nic’s Tips: I like to use kitchen scissors to chop the chives. It is easier and you get a nice angular cut.