Coleslaw, with an Asian twist.
Ingredients
- 4 tbsp peanut or canola oil
- juice of 2 limes
- 1 tbsp Sriracha sauce
- 1 head Napa cabbage, finely chopped or shredded
- 1/4 cup toasted peanuts
- 1/2 cup shredded carrots
- 1/4 cup chopped cilantro
Directions
- Whisk together the oil, lime juice and Sriracha.
- Combine the remaining ingredients in a large mixing bowl and toss with the dressing to coat
- Refrigerate for 20 minutes before serving
- Keeps for two days in the fridge