Asian Napa Slaw Thursday, July 26, 2012
1 (3-inch) piece ginger, roughly chopped
1/2 cup rice wine vinegar
1 TBSP soy sauce
1 TBSP lime juice
2 TBSPs peanut butter
2 jalapeno peppers, seeds and ribs removed
1 head Napa cabbage, sliced thinly
1 large carrot, grated fine with a peeler
1 red bell pepper, cut into very fine strips
1 yellow bell pepper, cut into very fine strips
1 small red onion, cut into very fine strips
3 green onions, thinly sliced, including green tops
½ bunch minced cilantro
1. In the bowl of a food processor or blender, put ginger, rice wine vinegar, soy sauce, lime juice, peanut butter and jalapeno peppers. Process until smooth.
2. In a large bowl, toss together Napa cabbage carrot, red and yellow bell pepper and red and green onions with cilantro. Pour dressing over vegetables and toss gently to combine. Refrigerate for ½ hour to allow flavors to marry.