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Asian Coleslaw, Elise Bauer
"I recently had a lovely Asian coleslaw at a local grill, that was served with an ahi tuna burger. This is my attempt to recreate that coleslaw, and I think I’ve come pretty close (may try my hand at the burger sometime too).

"It’s super easy to put together; the defining ingredients are cabbage, rice vinegar, and toasted sesame oil. This version also has some peanut butter in the dressing and some twice toasted peanuts."

Prep time: 15 minutes
Ingredients
  • subheading: Dressing:
  • 1 Tbsp creamy peanut butter
  • 6 Tbsp vegetable oil
  • ½ teaspoon toasted (dark) sesame oil
  • 4 Tbsp seasoned rice vinegar (if seasoned rice vinegar is not available, add a teaspoon or two of sugar to regular rice vinegar)
  • subheading: Salad:
  • 8 cups thinly sliced cabbage (Napa, green, purple, or a combination)
  • 1 cup grated carrots
  • ½ cup toasted, salted, shelled, peeled peanuts
  • subheading: Optional:
  • ½ cup chopped fresh cilantro
  • 2 hinly sliced green onions or chives
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