Thanksgiving is over. The turkey and all those decadent side dishes have been shared and put away. It was another truly fabulous feast, but now I crave something fresh and light. Something with a crunch. For me, Vietnamese food satisfies those cravings. Bon Appetit
Asian Cole Slaw
A perfect accompaniment to the delicious Banh Mi Sandwich.
6 cups red cabbage
2 carrot, peeled and grated
2 cups bean sprouts
1 cup roasted peanuts
½ cup scallions, sliced
3 tablespoons rice wine vinegar
2 tablespoons peanut oil
1 tablespoon soy sauce
½ tablespoon sesame oil
½ tablespoon brown sugar
½ teaspoon ginger, minced
½ lime lime juice
1 tablespoon cilantro, for garnish, optional
Cut the cabbage in half, cut the core out and chop the cabbage half into thirds. Slice the chunks of cabbage into thin slices and place in the bowl. Add the carrots, bean sprouts, scallions and peanuts.
In a small bowl, whisk together the vinegar, peanut oil, soy sauce, sesame oil, brown sugar, ginger and lime juice. Pour the dressing over the salad. Let the dressing marinade at room temperature for about an hour. Garnish salad with cilantro, if desired, and serve.
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