How Asian this slaw is debatable, probably not very Asian without the peanut dressing. Adapted from The Gardener’s Cottage Spicy Asian Slaw, at least it’s still spicy thanks to the dressing I made for it with the red pepper flakes. The recipe makes a large bowl of slaw, more than enough for 6-8 people. This went really well with the Egg Bread I made for lunch today.SPICY SLAW
2 cups thinly sliced red cabbage
2 cups thinly sliced green cabbage
2 cups julienned carrots
2 Tbsp chopped fresh parsley
1/2 cup raw unsalted peanuts
1/2 cup dried cranberries
1 batch spicy salad dressing
• Wash all the vegetables and peel the carrot.
• Dry them with paper towel.
• Slice the red and green cabbage as thinly as possible, discarding the core and thick sections.
• Julienne the carrots and chop the parsley.
• Place all ingredients in a large salad bowl and sprinkle with spicy salad dressing.
• Toss and serve.
