Updated: Jul 11, 2020
A colorful slaw with carrots, red peppers and edamame with a wonderful peanut sauce.
The perfect addition to our Pork Dumpling, this salad has a bit of everything.
This is a recipe that I've been meaning to try for the longest time and this week I had the perfect excuse.
While I used a food processor to finely shred my cabbage and carrots, I would recommend shredding longer, thin pieces in the future - to make the slaw look more appealing. I especially liked the original look from Chef Katy of LemonBlossoms and will probably try to mimic it in the future.
For my adapted recipe, I increased the amount of dressing from the original - since I find the the idea of a peanut dressing mouth watering, however you can certainly adjust this by deciding on how much to add to each serving.
This recipe is part of the 2020 - Week 28 - Asian Style Menu. Look under Menus for all other recipes of the series or Subscribe to our mailing list and receive complete weekly menu ideas with everything from the grocery shopping list to all standardized recipes in a menu, as well as an organized Order of Cooking list to save you time in the kitchen.
Download the standardized recipe here: