Recipe(tried): Asian Slaw with Peanuts and Cilantro

I made this with regular ol' cabbage I sliced in my food pro, and everyone loved it. But these bags of produce sure are convenient, especially when the price is right, this would be soooo convenient.

I don't add the peanuts and cilantro until just before serving, stays a bit crunchier/perkier that way.

This is another recipe from Leanne Ely, of Saving Dinner fame.

Enjoy!

ASIAN COLESLAW WITH PEANUTS AND CILANTRO

DRESSING:
1/3 cup rice vinegar
1 tablespoon light soy sauce
1 teaspoon sugar
SALAD:
1 bag broccoli slaw mix (from the produce department)
1 bag coleslaw mix (from the produce department)
1 small red onion, chopped fine
1 teaspoon vegetable oil
1 teaspoon Asian sesame oil
1/4 cup coarsely chopped cilantro, plus more for garnish
1/3 cup dry roasted peanuts, coarsely chopped, plus more for garnish

DRESSING:
In a small bowl, whisk together the vinegar, soy sauce and sugar. Whisking constantly, drizzle in both oils. Continue to whisk until thickened.

SALAD:
Place the bagged slaws and onion in a large bowl and toss well. Add the dressing, the cilantro, and peanuts to the cabbage/broccoli slaw mixture and toss thoroughly. Refrigerate for a little while or serve right away (better to let flavors meld).

Before serving, toss one more time and sprinkle the top with the additional cilantro and peanuts.

Servings: 8