I consider myself a native Californian. I was born there and lived there until the summer before the first grade and I moved back before seventh grade and stayed throughout high school. While I left the state to go to college (The Ohio State University), I always returned during breaks and immediately after graduation. All of that time was spent in southern California (aka The Better Half) and in all that time, I don’t recall ever visiting the northern half of the state.
In a previous job, I was lucky enough to travel several times a year to San Francisco. I learned to have a great appreciation for the city with its wonderful culture and amazing cuisine. Unfortunately I was never able to extend any of those trips to spend time seeing the redwoods or Napa valley. I think it is time to trek across the country to go to the wine region and see more of the northern half. I am still a Southern Californian at heart, but can now understand the allure of the north.
It was very good. A good addition next time would be to add a few chopped peanuts into it.
Yes. There are three different types of cabbage in this (red, green and napa). By the way, napa cabbage is not named for, or in relation to Napa valley. Who knew?
I actually tripled the peanut sauce and used about half of the total with some ramen noodles. Even without the noodles, I would likely double the recipe for the dressing as it is soooo good.
I expected my wife and I to both like it, but my youngest went for seconds on the slaw too.
Prep Time: 30 Min | Makes: 6 2/3 servings (Scaled)
- 4 tablespoons rice wine vinegar
- 4 tablespoons vegetable oil
- 3 1/3 tablespoons creamy peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 1/3 tablespoons minced fresh ginger root
- 1 tablespoons minced garlic
- 3 1/3 cups thinly sliced green cabbage
- 1 1/3 cups thinly sliced red cabbage
- 1 1/3 cups shredded napa cabbage
- 1 1/3 red bell peppers, thinly sliced
- 1 1/3 carrots, julienned
- 4 green onions, chopped
- 1/3 cup chopped fresh cilantro
In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic.
In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro. Toss with the peanut butter mixture just before serving.
Amount Per Serving Calories: 184 | Total Fat: 12.6g | Cholesterol: 0mg Powered by ESHA Nutrient Database