So thanks Kalyn and thanks to all who have provided recipes and ideas I have been able to use, I thought it was time to participate.
We are very fond of cole slaw in all it’s many version. But in the summer I seem to enjoy a lighter version. And this slaw can be adapted to many tastes
The version I made today I left out the yellow peppers and added an avocado. I have also added cannellini beans to this slaw.
Asian Style Cole Slaw
6 cups thinly sliced green cabbage (about 1/2 medium head)
2 cups thinly sliced red cabbage
1 small red bell pepper, diced
1 small yellow or green bell pepper,
diced3 medium carrots, peeled and shredded
4 green onions, sliced crossways
fresh cilantro to your taste
sliced almonds toasted
Prepare the following dressing and add just before serving:
1/3 cup rice vinegar
1 tablespoon toasted sesame oil
1 tablespoon vegetable oil
3 tablespoons soy sauce
1 tablespoon sugar2
tablespoons grated peeled fresh ginger
1-2 tablespoons minced garlic
Mix salad ingredients together in a large bowl.
Toss with dressing just prior to serving to retain the crunchiness of the slaw.