2 carrots, cut into matchstick shapes about 1.25 inches long
⅓ cup snow peas, ends cut off and julienned - same size as carrots
1 small red pepper, cut into matchstick shapes about 1.25 inches long
½ small jicama, cut into matchstick shapes about 1.25 inches long
½ head Napa cabbage, cut into thin strips
¼ head red cabbage, cut into thin strips
½ cup cilantro, chopped (or more if you love cilantro)
¼ red onion, sliced (optional)
½ cup mayonnaise
1.5 tbs mustard
⅕ tbs red wine vinegar
1 tsp honey
season with salt
¼ cup low-sodium soy sauce
2 tsp honey
1 tbsp peanut or almond butter
¼ cup sesame oil
2 tbs rice wine vinegar
1-2 tsp of toasted sesame seeds
Instructions
Add all ingredients together in a bowl except cilantro and/or sesame seeds. In a separate bowl, prepare dressing. Add a small amount of the blended dressing to the mixed slaw. Do not add too much dressing, as it's best if slaw is left reasonably dry. Add cilantro and/or sesame seeds at the end and toss lightly.
Recipe by Laura's Best Recipes at http://laurasbestrecipes.com/2012/04/moms-asian-slaw/