rice wine vinegar
toasted sesame oil
crunchy peanut butter
ginger (grated fine)
hot chili sauce
watercress (cut into 1" pieces)
head red cabbage (sliced thin)
large carrot (peeled, julienne fine)
red bell pepper (julienne fine)
Asian pear (peeled, julienne fine)
mint leaves (chopped)
In a medium bowl, whisk together and set aside the rice vinegar, sesame oil, peanut butter, soy sauce, ginger, garlic, honey, lime and hot chili sauce.
In a secondary larger bowl, mix the washed and chopped watercress, red cabbage, carrots, red bell peppers, Asian pear, mint, and cilantro. Just before serving toss with the dressing mixture.
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Chef Ryan Covert