The Pioneer Woman Tasty Kitchen
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Asian Cabbage Slaw with Basil Ginger Dressing

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

Light and healthy, this slaw is summer in a bowl!

Ingredients

  • FOR THE DRESSING:
  • 3 Tablespoons Basil Infused Olive Oil
  • 2 whole Small Limes, Juiced (or Two Tablespoons)
  • 1 Tablespoon Tamari
  • 1 teaspoon Honey
  • ½ teaspoons Fish Sauce
  • 1 teaspoon Fresh Grated Ginger Root
  • 2 pinches Kosher Salt
  • FOR THE SLAW:
  • ½ whole Jalapeno, Seeded And Finely Diced
  • ½ heads Purple Cabbage, Quartered And Sliced Thin (about 3 Cups)
  • 2 cups Baby Spinach, Stems Removed And Discarded, The Leaves Sliced Thin
  • ½ cups Carrots That Are Sliced Into Matchsticks
  • ⅓ whole Red Bell Pepper, Halved Lengthwise And Sliced Thin
  • 3 whole Green Onions, Sliced Thin On An Angle
  • 1 whole Handful Of Fresh Cilantro, Chopped
  • ⅓ cups Peanuts, Coarsely Chopped

Preparation

In a large bowl, whisk together the basil oil, lime juice, tamari, honey, fish sauce, grated ginger and a couple pinches of kosher salt.

Add in the diced jalapeno, sliced cabbage, baby spinach, carrots, red bell pepper, green onions and cilantro. Toss to coat in that glorious dressing.

Chill until ready to eat then serve it topped with chopped peanuts and enjoy!

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Profile photo of peenut

peenut on 5.23.2013

This was good! I followed the recipe exactly, and I think next time I’ll add the whole jalapeno, not half, just because we like a little more heat, and I think it would contrast well with the coolness of the salad. Will definitely make this again!

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