Saturday, January 14, 2012

Tangy Asian-Style Slaw

Although I like creamy coleslaws, I love the bite of a good tangy coleslaw.  This one turned out pretty good, although in hindsight, I'd leave it to soak in the vinegar for more time.  It tasted good after only chilling for an hour, but was even better the next day.

1/2 large head of cabbage
1/2 white onion
1/2 red onion
2 medium carrots
1/3 C rice vinegar
1/3 C peanut oil
1/3 C white sugar
1/2 T sesame oil
1/2 T ground black pepper

Thinly slice the onions and put in a large bowl.

Chop 1 head of cabbage in half.

Thinly slice the cabbage.

Shred the slices with your hands and put in the same bowl with the onions.  Peel the carrots in large slices into the bowl.

Combine the vinegar, oils, sugar, and pepper and whisk well.

Pour the dressing on the vegetables.

Combine well with tongs or your hands, like I did.  Once it is well combined, cover with aluminum foil and put in the fridge.  Like I said earlier, I would leave it longer if possible, but it can be served after about an hour, or after it has chilled pretty thoroughly.  Enjoy!

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