Asian Slaw

6 tbsp rice vinegar
6 tbsp vegetable oil
5 tbsp creamy peanut butter
3 tbsp soy sauce (can use Tamari to make it Gluten Free)
3 tbsp packed brown sugar (can use Splenda Brown Sugar)
2 tbsp minced, peeled fresh ginger
1 1/2 tbsp minced garlic
One head green cabbage, thinly sliced
1/2 head red cabbage, thinly sliced
2 large red or yellow bell peppers, cut into matchstick size strips
2 medium carrots, peeled, cut into matchstick size strips
8 large green onions, cut into matchstick size strips
1/2 cup fresh cilantro, chopped

Whisk first 7 ingredients together in blender or small bowl. This is the dressing and can be made 1 day ahead of time and stored in refrigerator. Simply let stand 30 minutes before use.

Cut up all vegetables and put into large bowl.

Add dressing and toss to coat. Season w/salt and pepper if necessary. Serve.

Number of Servings: 12

Recipe submitted by SparkPeople user RACHELTESTA.