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Purple Apple Slaw with Peanut Butter Dressing


Ingredients

6 tablespoons rice wine vinegar

6 tablespoons rice wine vinegar

6 tablespoons olive oil

6 tablespoons olive oil

5 tablespoons creamy peanut butter

5 tablespoons creamy peanut butter

3 tablespoons soy sauce

3 tablespoons soy sauce

3 tablespoons brown sugar

3 tablespoons brown sugar

2 tablespoons minced fresh ginger root

2 tablespoons minced fresh ginger root

1 ½ tablespoons minced garlic

1 ½ tablespoons minced garlic

½ head red cabbage, finely shredded

½ head red cabbage, finely shredded

2 Braeburn or Fuji apples – peeled, cored, and finely diced

2 Braeburn or Fuji apples – peeled, cored, and finely diced

¼ cup finely minced white onion

¼ cup finely minced white onion

Directions

Whisk rice wine vinegar, olive oil, peanut butter, soy sauce, brown sugar, ginger, and garlic together in a bowl to make a smooth dressing.

Whisk rice wine vinegar, olive oil, peanut butter, soy sauce, brown sugar, ginger, and garlic together in a bowl to make a smooth dressing.

Toss red cabbage, apples, and onion in a large salad bowl and pour dressing over slaw; toss to coat. Chill before serving.

Toss red cabbage, apples, and onion in a large salad bowl and pour dressing over slaw; toss to coat. Chill before serving.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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