Asian Coleslaw

• 1tup thinly sliced green cabbage
• 1tup thinly sliced red cabbage
• 1tup shredded broccoli slaw
• 1ted bell pepper, thinly sliced
• 2tarrots, julienned
• 3treen onions, chopped
• A1/4tup chopped fresh cilantro
• Thai Peanut Dressing:
• 3tablespoons rice wine vinegar
• 3tablespoons vegetable oil
• 3tablespoons creamy peanut butter
• 3tablespoon soy sauce (or tamari)
• 1tablespoon brown sugar
• 1tablespoon minced fresh ginger root
• 2tloves minced garlic

1. In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic.
2. Shred and chop cabbage/broccoli slaw (I recommend buying the prepackaged kinds if you want to make this quickly). Julianne or shred carrots and chop up red pepper.
3. In a large bowl, mix the green cabbage, red cabbage, red bell pepper, carrots, green onions, and cilantro. Chill cabbage and dressing for an hour; toss with the Thai peanut dressing just before serving.

green cabbage, red cabbage, broccoli slaw, red bell pepper, carrots, green onions, fresh cilantro, peanut dressing, rice wine vinegar, vegetable oil, peanut butter, soy sauce, brown sugar, fresh ginger root, garlic

Taken from www.epicurious.com/recipes/member/views/asian-coleslaw-58390087 (may not work)