Asian Coleslaw

Ingredients

• 3 tablespoons rice wine vinegar
• 3 tablespoons vegetable oil
• 1 tablespoon sesame oil
• 3 tablespoons creamy peanut butter
• 1 1/2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon fresh ginger root, (minced)
• 1 tablespoon garlic (minced)
• zest of two limes
• juice of two limes
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups napa cabbage, (finely shredded)
• 1 cup green cabbage, (finely shredded)
• 1 cup red cabbage, (finely shredded)
• 1 red bell pepper, (thinly sliced)
• 1/4 cup carrots, (shredded)
• 1/2 cup green onions, white and light green parts only, (thinly sliced)
• 1 cup cilantro, (chopped)
• 1 (20-ounce) can crushed pineapple, (drained)
• 1-2 tablespoons sesame seeds
• 1/2 cup peanuts (rough chopped)

Instructions

1. 1

   In a large bowl, whisk together the 12 dressing ingredients until smooth and well combined.

2. 2

   Add cabbages (1 cup green cabbage + 1 cup red cabbage), carrot (1/4 cup), green onion (1/2 cup), cilantro (1 cup), and pineapple (1 can) then mix until evenly coated.

3. 3

   Cover bowl and refrigerate 1-2 hours, or until, cabbage has broken down to coleslaw texture. Stir well, drain discarding the excess liquid, and arrange on a platter. Sprinkle the top with sesame seeds (1-2 tablespoons), peanuts (1/2 cup), and serve.