A tasty take on cole slaw, this Asian-inspired salad is always a hit and great with grilled foods.  Recipe serves 8.


6 tablespoons rice vinegar

6 tablespoons vegetable oil

5 tablespoons creamy peanut buter

3 tablespoons soy sauce

3 tablespoons (packed) golden brown sugar

2 tablespoons minced peeled fresh ginger

1 1/2 tablespoons minced garlic


5 cups thinly sliced green cabbage

2 cups thinly sliced red cabbage

2 large red or yellow bell peppers, cut into matchstick-size strips

2 medium carrots, peeled, cut into matchstick-size strips

8 large green onions, cut into matchstick-size strips

1/2 cup chopped fresh cilantro

Whisk seven dressing ingredients in small bowl to blend. (Can be made a day ahead.  Cover and chill.  Let stand at room temperature 30 minutes before continuing.)

Combine remaining ingredients in large bolw.  Add dressing and toss to coat.  Season with salt and pepper and serve.

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