Cole Slaw with Asian Vinaigrette

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Servs: 6   Prep:

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  • add   1/2 cup chopped peanuts
  • add   1/2 cup chopped fresh mint
  • add   1 tsp. red pepper flakes
  • add   2 Tbsps. grated fresh ginger
  • add   Pinch of sugar
  • add   1/2 cup corn, canola, or safflower oil
  • add   1 Tbsp. sesame oil
  • add   3 Tbsps. soy sauce
  • add   1 Tbsp. fresh lime juice
  • add   2 Tbsps. rice wine vinegar
  • add   Forthe Asian Vinaigrette:
  • add   Kosher salt and freshly ground black pepper
  • add   3 scallions(white and green parts) trimmed and minced
  • add   1/2 medium yellow bell peppers, seeded, deveined, and thinly sliced
  • add   1/2 red bell peppers, seeded, deveined, and thinly sliced
  • add   1/2 heads red cabbage, shredded

Instructions

  1. 1. In a large bowl, combine the cabbage, bell peppers, and scallions. Add the salt and pepper to taste and toss well.2. In a medium bowl, whisk the vinegar, lime juice, soy sauce, and sesame oil together. Slowly add the oil, whisking constantly, until the vinaigrette thickens. Add the sugar, ginger, and red pepper flakes and whisk again. Taste and adjust the seasonings, if necessary.3. Pour one half of the vinaigrette over the cabbage mixture and toss. Add additional vinaigrette as needed (You may have some left over). Add the mint and peanuts and toss. Cover and chill if not serving immediately. The cole slaw can be made up to a day ahead of time. Serves 6 to 8Barbara Scott-Goodman is New York-based author, art director, and book designer with a specialty in cookbooks. She is the author and producer of The Beach House Cookbook and Sensational Salads as well as many other cookbooks.

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