- 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 1/2 tablespoons minced garlic
- 1/2 head red cabbage, finely shredded
- 2 Braeburn or Fuji apples – peeled, cored, and finely diced
- 1/4 cup finely minced white onion
- 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.