{"id":1185,"date":"2021-04-09T08:46:55","date_gmt":"2021-04-09T14:46:55","guid":{"rendered":"https:\/\/olivereats.ca\/?p=1185"},"modified":"2021-04-09T08:48:36","modified_gmt":"2021-04-09T14:48:36","slug":"asian-slaw-with-peanut-sesame-ginger-dressing","status":"publish","type":"post","link":"https:\/\/olivereats.ca\/index.php\/2021\/04\/09\/asian-slaw-with-peanut-sesame-ginger-dressing\/","title":{"rendered":"Asian Slaw with Peanut Sesame Ginger Dressing"},"content":{"rendered":"<p>A little different!<\/p>\n<div class=\"shortcode-ingredients\"><h3>Ingredients<\/h3><\/p>\n<ul>\n<li>DRESSING:<\/li>\n<li>6 tbsp rice vinegar<\/li>\n<li>1 tbsp fresh ginger, peeled and minced<\/li>\n<li>2 garlic cloves,\u00a0 minced<\/li>\n<li>3 tbsp vegetable oil<\/li>\n<li>1 tsp toasted sesame oil<\/li>\n<li>1\/8\u00a0 &#8211; 1\/4 c smooth peanut butter.\u00a0 I prefer 1\/8 c peanut butter as 1\/4 c makes the dressing too thick for my liking.<\/li>\n<li>3 tbsp soy sauce or tamari<\/li>\n<li>3 tbsp honey<\/li>\n<li>Whisk together and stir into slaw just before serving.<\/li>\n<li>SLAW:<\/li>\n<li>4 c shredded green cabbage<\/li>\n<li>1 c shredded purple cabbage<\/li>\n<li>1 c julienned carrots<\/li>\n<li>1 medium red or yellow bell pepper, thinly sliced<\/li>\n<li>1 c cooked and shelled edamame (optional)<\/li>\n<li>2 green onions, thinly sliced<\/li>\n<li>1\/2 c cilantro, finely chopped<\/li>\n<li>1\/2 c peanuts or cashews<\/li>\n<\/ul>\n<p><\/div>\n\n<div class=\"shortcode-directions instructions\"><h3>Directions<\/h3><\/p>\n<ul>\n<li>Enjoy<\/li>\n<\/ul>\n<p><\/div>\n\n<p>Thanks to Kathy McDaniel<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A little different! Thanks to Kathy McDaniel<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[7],"tags":[],"class_list":["post-1185","post","type-post","status-publish","format-standard","hentry","category-salad"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7VfK8-j7","_links":{"self":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/1185"}],"collection":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/comments?post=1185"}],"version-history":[{"count":3,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/1185\/revisions"}],"predecessor-version":[{"id":1189,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/1185\/revisions\/1189"}],"wp:attachment":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media?parent=1185"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/categories?post=1185"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/tags?post=1185"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}