Making Asian Slaw Dressing Vegan Dinner Recipe

Video Transcript

"So now that we've shredded the cabbage as well as grated the carrots, we're ready to do the dressing for this Asian coleslaw. Now, you know, a lot of Thai foods have peanut in it, and that's precisely what we're going to be using today. We're going to use four tablespoons of peanut butter. I might be making too much. I am making too much for just this one time, but I like to keep a little bit extra because I've still got some cabbage in the fridge, so I can make myself up a fresh batch later this week. Of course, cabbage keeps for such a long time. Add to that equal parts of the -- of vinegar. This is rice vinegar. It's used in a lot of Asian dishes. Two, three. That was a bit more than three, so I'll put just a splash in this one. It's getting everywhere. Now, to offset the bite and the acidity of the vinegar, I'm going to add a little bit of honey. Could add sugar, but we're trying to do a sugar-free meal -- as natural as possible. So that takes care of that. And then we're going to add because it's going to be very consistent -- equal parts, again, four tablespoons, just of water. Plain, old tap water. Filtered plain, old tap water. So whisk that up, and add a little bit of salt because I'm using a salt-free peanut butter. And so that it ready to pour on top of your coleslaw. I'm going to toss that, and it's going to be ready to serve."