By Brianna Bain
- 1/2 head thinly sliced red cabbage
- 1/2 head shredded green or Napa cabbage
- 2 red bell peppers, thinly sliced
- 7 small to medium carrots, julienned or grated
- 6 green onions, chopped
- 3/4 cup chopped fresh cilantro
- 6 tablespoons rice wine vinegar (or apple cider vinegar if preferred)
- 1 tablespoons sesame oil
- 6 tablespoons vegetable oil
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons minced fresh ginger root
- 3 to 4 garlic cloves, minced
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Carrots, small to medium (7)
- Cilantro, fresh (3/4 cup)
- Ginger, fresh root (2 tablespoons)
- Green onions (6)
- Green or napa cabbage (1/2 head)
- Red bell peppers (2)
- Red cabbage (1/2 head)
- Condiments
- Peanut butter, creamy (1/2 cup)
- Rice wine vinegar (6 tablespoons)
Soy sauce (1/4 cup)
- Cooking & Baking
- Brown sugar (3 tablespoons)
- Garlic cloves (3)
- Sesame oil (1 tablespoons)
- Vegetable oil (6 tablespoons)
Preparation
Read recipe preparation on reciperelay.com
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Recipe Stats
Published August 12, 2010 (2 years ago).
4 people saved this recipe.
