We’ve been doing a lot of grilling lately and I’m always looking for side dishes that will go with any type of meat. This Asian-style slaw was the perfect side to grilled chicken we had one night last week.
Today’s reveal day for my Secret Recipe Club and I’m excited to share this recipe with everyone. This slaw is super easy to make and you can switch out the veggies to whatever you family likes or what you have in your garden. It’s so versatile!
My assignment this month was Natural Noshings. Nora writes about food and fitness. Her recipes focus on natural, real food and nothing to processed or over-complicated. Right up my alley! Nora had a bunch of other recipes I have pinned and look forward to making this summer.
3-4 cups Napa cabbage, thinly sliced
2 small carrots, cut into thin matchsticks
1/2 red pepper, sliced thin
1/2 yellow pepper, sliced thin
2-3 scallions, chopped
4 Tbsp hot water
3 Tbsp creamy peanut butter
1 Tbsp rice wine vinegar
1/2 Tbsp reduced-sodium soy sauce
1/2 tsp honey
1/4 tsp crushed red pepper
1/2 tsp sesame oil
1 scallion, chopped
In a large bowl, combine the cabbage, carrots, peppers, cilantro and scallions. In a medium measuring cup, whisk together the dressing ingredients until combined. Pour the dressing over the salad and toss to coat. Sprinkle with chopped peanuts and dig in! Enjoy!