Ingredients
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3 tablespoons creamy peanut butter
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2 tablespoons vinegar or 2 tablespoons rice wine vinegar (preferred)
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2 tablespoons soy sauce
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1 clove garlic, minced
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1/2 teaspoon salt
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1/8 teaspoon Tabasco sauce
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8 cups shredded purple cabbage or 8 cups green cabbage
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1/2 cup chopped fresh cilantro
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1 large red pepper, thinly sliced
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4 scallions, sliced
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2 tablespoons sesame seeds
Instructions
- In large bowl stir together peanut butter, vinegar, soy sauce, garlic, salt and hot sauce.
- Stir in cabbage, cilantro, red pepper and scallions.
- Refrigerate one hour.
- Heat dry skillet over medium heat.
- Add sesame seeds; cook, stirring, until lightly browned, about 3- 4 minutes.
- Remove from skillet, and sprinkle over coleslaw.