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Remove the core of the red cabbage and discard. Slice thinly. In a medium-size mixing bowl, add 1 tsp of salt to the red cabbage and coat well. Let it sit for 30 minutes to draw out the excess moisture from the cabbage. Wash the cabbage to remove the salt and pat dry before use.
Peel the carrots and using a julienne peeler, peel the carrot into thin strips. Or cut into thin slices.
Peel the pear. Using a mandoline, slice thinly and then cut into thin julienne slices or matchsticks.
Dry toast the crushed peanuts in a small fry pan for 1-2 minutes. Set aside to cool down.
In a small mixing bowl, add the rice wine vinegar, soy sauce, olive oil, mirin, sesame oil and grated ginger.
Mix until well combined.
Add the red cabbage, carrots, pear and ¾ of the crushed peanuts into a medium-sized mixing bowl.
Season with pepper.
Pour in the salad dressing and mix vegan coleslaw thoroughly.