When consuming these nutritious whole wheat buns made in a breadmaker, there is no need to feel bad.
| Prep Time: | 25 mins |
| Additional Time: | 20 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 6 tablespoons rice wine vinegar
- 6 tablespoons olive oil
- 5 tablespoons creamy peanut butter
- 3 tablespoons soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons minced fresh ginger root
- 1 ½ tablespoons minced garlic
- ½ head red cabbage, finely shredded
- 2 Braeburn or Fuji apples – peeled, cored, and finely diced
- ¼ cup finely minced white onion
Instructions
- Whisk rice wine vinegar, olive oil, peanut butter, soy sauce, brown sugar, ginger, and garlic together in a bowl to make a smooth dressing.
- Toss red cabbage, apples, and onion in a large salad bowl and pour dressing over slaw; toss to coat. Chill before serving.
Reviews
This was delicious! I added some carrots for color. I cut the apples in sticks and grated the onion as a personal preference. I will definitely make it again!
What a wonderful change from other slaw dressings. Wonderful with barbecued pork, or any other meat you can think of. There’s a lot of dressing, so I added some more cabbage and red peppers from the garden. Will make again.
This recipe was excellent. I only made one swap. I swapped the regular peanut butter that has 12 G of fat for the dried peanut butter which has only 1.5 G of fat. It tasted great and it ended up being low fat instead! Thanks for the recipe!!!
My 7 yr old ate two servings the first time she had it. I used a bag of white cabbage and I only used half the dressing.
I love this recipe.
Excellent! I used about 1 lb. of cole slaw mix and wasn’t sure if that equaled 1/2 cabbage so I cut the dressing in half and it was perfect. Also I didn’t have any peanut butter and used Tahini instead and it worked well. Thanks Bob
DELICIOUS! I made it exactly as written and it was very tasty, perhaps a bit too much dressing for my taste. I will use this dressing recipe for other things as well. Tastes delicious with crushed peanuts or sesame seeds on top for a different texture. Thank you for a easy, wonderful recipe that even gets my husband to gobble his cabbage!
I use the dressing portion of this recipe all the time! I usually don’t have the ginger and it is still great. I use it over cabbage, kale slaw and add pumpkin seeds.
No rice wine vinegar on hand and short on time? I used a balsamic (I had strawberry balsamic available), and it was great. Food-processed the red cabbage, apple, and onion. The rest was a breeze to whisk together (omitted the soy ’cause not a fan — was still DE-licious!), and this took closer to only 15 minutes to throw together. Served this purple salad on appetizer plates and drizzled the dark brown sauce atop. Looked beautiful; tasted even better!
Love it, will be making this as a staple. Thanks for sharing this recipe!
hello! taste explosion! love it. Just finished making it and had to force myself not to eat half and put it in the fridge for dinner. Can’t wait to see how it is after the flavors meld for a few hours. Thanks for the recipe!
AWESOME!!! What a great blend of flavors and colors!!! No changes except added shredded carrots for some extra color. This beats tired, boring old regular cole slaw by a mile!!! YUM!!
Adjusted recipe down on peanut butter up on balsamic and reg vinegar
I needed to find a use for red cabbage from my garden and happened upon this recipe. I made it and let the flavors develop overnight. I left out the apples as a personal preference. The flavor was very good! You could cut back on the soy sauce to 2T if you prefer a less salty flavor. Next time I make this I will make sure to cream my sauce very well before adding to the cabbage. Thanks for a great recipe!