Asian Peanut Slaw

Ingredients

• 4 cups green cabbage – finely shredded
• 2 cups red cabbage – finely shredded
• 2 cups carrots – shredded
• 1.5 cups red bell pepper – thinly sliced
• 0.5 cups scallions – thinly sliced
• 0.5 cups fresh cilantro – coarsely chopped
• 0.75 cups roasted peanuts – roughly chopped
• 0.5 cups creamy peanut butter
• 3 tbsp rice vinegar
• 3 tbsp lime juice – freshly squeezed
• 2 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 1 tbsp neutral oil
• 2 tbsp light brown sugar – packed
• 1 tbsp fresh ginger – finely grated
• 1 garlic – clove, finely grated
• 1 tsp sriracha
• 3 tbsp warm water
• roasted peanuts – roughly chopped (for serving)
• limes – cut into wedges (for serving)

Instructions

1. In a large bowl, combine the green cabbage, red cabbage, carrots, red bell pepper, scallions, and fresh cilantro.
2. In a separate bowl, whisk together the creamy peanut butter, rice vinegar, lime juice, soy sauce, toasted sesame oil, neutral oil, light brown sugar, fresh ginger, garlic, and sriracha until smooth. Whisk in the warm water until the dressing is glossy and pourable.
3. Add the chopped roasted peanuts to the vegetables. Pour the dressing over the slaw and toss thoroughly until everything is evenly coated.
4. Let the slaw stand for 10 minutes to lightly wilt and meld flavors; it should soften slightly while staying crisp.
5. Toss again, transfer to a serving platter, and top with additional roasted peanuts. Serve with lime wedges for squeezing at the table.