So I mentioned a little while back that I made some peanut asian coleslaw... I realized the other day that I never posted the pictures or the recipe... so here we go! Green cabbage was on sale for crazy cheep so I bought a head having no idea what I would use it for... considering I don't like cooked cabbage... I always liked corned beef but Mom always boiled it with cabbage and carrots... BLEH! At least as a kid it was bleh.. maybe I'd like it now... note to self get recipe from Mom and make some when John isn't around :D Anyway I had a head of cabbage to use and decided to start mixing things up and come up with a recipe on the fly... Here is what I came up with!

Peanut Asian Coleslaw
1/2 head green cabbage chopped into thin strips
2-3 carrots, sliced into thin strips using a vegetable peeler
3 Tablespoons peanut butter (I use 100% natural nothing added crunchy peanut butter... ingredients: peanuts... that's it. YUM!)
2 Tablespoons low sodium soy sauce
2 Tablespoons rice vinegar
2 Tablespoons light brown sugar
Sprinkle top with sesame seeds

Chop and slice cabbage and carrots and place in a festive bowl. In a small bowl blend together peanut butter through brown sugar. (I use natural peanut butter so it gets a bit stiff since you have to refrigerate it, so I just microwave the peanut butter in the small bowl first for 30 seconds to make it easier to work with). Once your sauce is all incorporated, pour over cabbage/carrot mixture and toss to coat. Refrigerate until ready to serve, then sprinkle with sesame seeds.

This stuff tastes even better the next day after it's had time to marinate.

Chow!