Tuesday, July 8, 2008

Asian Salad (aka Thai Coleslaw)

This salad is so yummy! I have made it several times since I got the recipe a few weeks ago. My sister-in-law pretty much made this up. I would have to say it's one of my favorite recipes I've shared on this blog. Yum!

6 T rice vinegar
6 T vegetable oil (I used olive oil)
5 T creamy peanut butter
1 1/2 T minced garlic
3 T soy sauce
3 T (packed) golden brown sugar
2 T minced fresh ginger (be sure to peel it first)

Whisk all ingredients in a small bowl to blend. (Dressing can be made one day ahead. Cover and chill. Let it stand at room temperature 30 minutes before using.)

Matchstick cut the following:

5 C thinly sliced red cabbage
5 C thinly sliced green cabbage
8 large green onions (I just cut these in slices)
2 large red or yellow bell peppers (I use one of each because I like that it makes the salad more colorful)
2 medium carrots, peeled (I use a potato peeler to peel the carrots because cutting them in thin strips takes forever)
1/2 C fresh cilantro, chopped

Combine vegetables, etc. into a large bowl. Add dressing and toss to coat. Season with salt and pepper and serve. Make 8 servings.

Note: The salad will get soggy if stored with dressing on it. If it isn't going to get used in one sitting, it may be best to dress a smaller amount at a time. Don't coat the salad a head of time; just before serving is best.
Note: This recipe makes a lot of salad. I like to make it in two bowls as I go along (divide the ingredients between the two bowls evenly). Then I only dress one salad with the dressing but leave the other salad plain in the fridge, and dress it with the remaining dressing when I'm ready to serve it next.


jack!e said...

Is this the salad that we had at your house?? It is so delicious!

Ashley said...

It is indeed. Sorry I didn't see this earlier...oops.