Thai Slaw with Peanut Dressing
Portion Size: 1/2 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 6 Cups cabbage | Washed, trimmed and chopped. (may use ½ red and ½ green cabbage for more color) |
| 2 medium carrots | Washed, peeled, trimmed and chopped into matchsticks |
| 1 red bell pepper | Washed, trimmed and finely chopped into matchsticks |
| ½ cup green onions | Washed, trimmed, and sliced thin (with green tops) |
| ¼ cup fresh cilantro | Washed, trimmed and finely chopped |
| Dressing | |
| 1/3 cup creamy peanut butter | |
| ¼ cup lime juice | |
| 2 tablespoons light soy sauce | |
| 1 tablespoon honey | |
| 2 tablespoons sesame oil | |
| 1 teaspoon sriracha sauce | |
| 1/2 teaspoon ground ginger | |
| 1 clove garlic, minced | Washed trimmed and minced. |
| 1 tablespoon sesame seeds |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a mixing bowl combine cabbage, carrot, red pepper, cilantro and green onion. | |
| 2 | For dressing stir together ingredients. Chill. | |
| 3 | Pour the dressing over the cabbage mixture just before serving. Toss to coat. Serve immediately. |
Posted in Vegetable Salad Recipes
