Friday, July 16, 2010

Crunchy Peanut Slaw


This is another fantastic summer side dish. Perfect for a picnic, or BBQ. I made this for the Fourth, along with macaroni salad & balsamic ribs. Being as that was nearly 2 weeks ago...I am pretty far behind in my posts. With the Bozos out of school & summer activities in full swing, I am swamped!
Like the macaroni salad, this can be a make ahead dish. I recommend adding the dressing shortly before you serve it. If it's left on too long, it will be soggy. I found the recipe on "the kitchn" website & they recommended slicing the cabbage very, very thin. You want it to be almost thread-like & then cut into small enough lengths, that it's easy to eat, picnic-style.

Begin by removing the outer leaves from a head of white cabbage. Then, slice each quarter into very thin slices. Place into a large mixing bowl & toss it around to separate the cabbage pieces.
Add in 1 1/2 cups of salted, roasted peanuts & toss again.

Next, thinly slice 1 bunch of scallions {light & dark green parts}. Add them to the bowl, along with a 1/2 cup of chopped cilantro leaves. Toss well.

In a separate bowl, whisk together a 1/2 cup of canola oil, 3 tablespoons rice vinegar, 1 tablespoon sugar, 1 tablespoon toasted sesame oil & 1 teaspoon soy sauce, until emulsified.

Pour it over the cabbage mixture & toss to combine. Taste, then season with some salt & black pepper, as needed. Garnish with the remaining 1/2 cup of peanuts & serve.

Crunchy Peanut Slaw

Adapted from The Kitchn
Serves 8-10

1 head of cabbage
2 cups salted, roasted peanuts {divided}
1 bunch scallions
1/2 cup fresh cilantro leaves
1/2 cup canola oil
3 tablespoons rice vinegar
1 tablespoon sugar
1 tablespoon toasted sesame oil
1 teaspoon soy sauce
salt & pepper, to taste

Remove the outer leaves from the cabbage & slice into quarters. Then, slice each quarter into very thin slices. Place into a large mixing bowl & toss it around to separate the cabbage pieces.
Add in 1 1/2 cups of the peanuts & toss again.
Thinly slice the scallions {light & dark green parts} & add them to the bowl, along with the cilantro. Toss well.
In a separate bowl, whisk together the canola oil, rice vinegar, sugar, sesame oil & soy sauce, until emulsified. Pour it over the cabbage mixture & toss to combine. Taste, then season with some salt & black pepper, as needed. Garnish with the remaining 1/2 cup peanuts & serve.
Click here for the printable recipe.

3 comments:

Joanne said...

Seeing as how I detest mayo and love peanuts...I love this recipe! Definitely good for a bbq

Beatrice said...

Ok, this is going on the to-make list. Scallions + cilantro + peanuts is impossible to resist...

Kevin said...

I like all of the flavours in this Asian style slaw!

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