Crunchy Asian Slaw

½ cup rice wine vinegar
3 tbsp. toasted sesame oil
½ cup crunchy peanut butter
2 tbsp. soy sauce
3 tbsp. ginger (grated fine)
3 clove garlic (minced)
1 tbsp. honey
1 lime (juiced)
1 tsp. hot chili sauce
1 bunch watercress (cut into 1″ pieces)
½ head red cabbage (sliced thin)
1 large carrot (peeled, julienne fine)
1 red bell pepper (julienne fine)
1 Asian pear (peeled, julienne fine)
½ bunch mint leaves (chopped)
½ bunch cilantro (chopped)

In a medium bowl, whisk together and set aside the rice vinegar, sesame oil, peanut butter, soy sauce, ginger, garlic, honey, lime and hot chili sauce.

In a secondary larger bowl, mix the washed and chopped watercress, red cabbage, carrots, red bell peppers, Asian pear, mint, and cilantro. Just before serving toss with the dressing mixture.

Recipe By:

Chef Ryan Covert

Prep + Cook Time:

30 mins

Serving Size:

6 Servings

As featured in…

Dec. 14, 2011 Coupon Book