About the Recipe
This Asiana Slaw is a delightful explosion of textures and tastes. The crisp cabbage, carrots, and peppers provide a satisfying crunch, while the sweet pineapple adds a tropical touch. The creamy almond butter dressing, brightened with lime and rice wine vinegar, gets a delightful kick from fresh ginger, garlic, and chili crunch. Topped with crunchy nuts and fresh cilantro, this slaw is a refreshing and flavorful accompaniment to a variety of meals.
Ingredients
3 cups sliced cabbage
1/2 cup shredded carrots
1/2 red pepper, sliced thin
1/4 red onion, sliced thin
3 green onion, sliced on a bias
1 bunch cilantro, chopped
1/4 chopped nuts (peanuts, walnuts, cashews)
1/2 cup chopped pineapple
2 garlic cloves, grated
1 T fresh ginger, grated
1/3 cup almond nut butter
1/4 cup rice wine vinegar
2 T honey
2 tsp chili crunch
juice and zest of 1-2 limes
1/2 cup peanut oil
2 tsp salt
pepper to taste
Preparation
Step 1
Combine the vegetables in a large bowl.
Step 2
Place the garlic cloves---limes in a food processor. Mix until blended, slowly add in the peanut oil. Once blended add the salt and pepper to taste.
Step 3
Add the pineapple to the vegetables and toss them all in the dressing. Top with chopped nuts.