Name: Chinese Coleslaw
Prep time: 20 min
Yield: 10 servings
Ingredients: 8 Tbsp rice vinegar; 8 Tbsp toasted sesame oil (look for it with the regular oils, or in the Asian food section); 3 Tbsp creamy peanut butter; 3 Tbsp Tamari soy sauce; 3 Tbsp brown sugar; 2 cloves garlic (finely minced); 2 Tbsp finely minced fresh ginger; 3 ounces (or 85 grams, dried chow mein noodles, cooked just until tender and rinse them well in cold water (it will be about 2 cups cooked)); 3 loosely packed cups (or 172 grams, shredded red cabbage (shred on 1/8 inch setting of mandoline, or with a very sharp knife)); 3 loosely packed cups (or 157 grams, Napa or Savoy cabbage); 1 medium carrot (or 80 grams, shredded); 1 cup (or 73 grams, snowpeas sliced lengthwise); 1 cup (or 100 grams, red and yellow bell peppers, thinly sliced); 1/2 cup (or 75 grams, sliced water chestnuts); 1 bunch of 7-8 scallions (44 grams, thinly sliced, white and green parts); 1/2 cup (or 22 grams, minced cilantro); 1/2 cup (or 70 grams, peanuts); 1/4 cup sliced almonds (optional)