Asian Cole Slaw

• FOR THE SLAW:
• 5 cups Green Cabbage, Thinly Sliced
• 2 cups Red Cabbage, Thinly Sliced
• 2 whole Bell Peppers, Red And Yellow, Seeded And Julienne
• 2 whole Carrots, Peeled, Matchstick-size Strips
• 4 whole Green Onions, Thinly Sliced
• 1 cup Cilantro Leaves
• 1/4 cups Sesame Seeds, Toasted, To Sprinkle On Top
• _____
• FOR THE DRESSING:
• 6 Tablespoons Rice Vinegar
• 3 Tablespoons Vegetable Oil
• 3 Tablespoons Sesame Oil
• 5 Tablespoons Creamy Peanut Butter
• 3 Tablespoons Soy Sauce
• 3 Tablespoons Brown Sugar
• 2 Tablespoons Fresh Ginger, Peeled And Grated
• 1-1/2 Tablespoon Fresh Garlic Grated

1. For the dressing, whisk to combine in a large bowl the rice vinegar, oils, peanut butter, soy sauce, brown sugar, ginger, and garlic. Set aside.
2. Combine all prepared vegetables and toss with peanut dressing about 30 minutes before serving. Sprinkle toasted sesame seeds.
3. Vegetables and dressing can be made up to 3 days ahead. Just make sure to wait until 30 minutes prior to serving to combine them.
4. Great with grilled pork, chicken, and seafood. Also wonderful in pulled pork sandwich.

slaw, green cabbage, red cabbage, bell peppers, carrots, green onions, cilantro, ubc, dressing, rice vinegar, vegetable oil, sesame oil, peanut butter, soy sauce, brown sugar, fresh ginger, garlic

Taken from tastykitchen.com/recipes/sidedishes/asian-cole-slaw/ (may not work)