Saturday, July 17, 2010

Peanut Slaw

Today, I was craving a light, crunchy slaw salad. I used this recipe from The Kitchn as my inspiration, but left out  the cilantro and added carrots.  My plan was to add mango to the salad, but unfortunately the mango I got was too ripe and got a little dented in my grocery bag on the walk home :(  If you want add a little mango and maybe some lime juice to your slaw to make it delicious.



Peanut Slaw


1 medium size head of green cabbage
4 medium carrots
1 green onion
1 cup roasted, unsalted peanuts
Optional: cilantro


Dressing:
1/2 cup canola oil
3 tbsp. rice wine vinegar
1 tbsp. sesame oil
2 tbsp. sugar
1 tbsp. soy sauce (I used Tamari)


Shred the cabbage very finely. The fineness of the shredded cabbage is really what makes this salad; you want it in in threads, almost, and with the threads chopped into bite-size lengths. Shred the carrots as well. Toss with the peanuts in a large bowl. Chop the scallions, including the green and white parts. Toss the scallions with the cabbage, seasoning very lightly with salt and pepper.
Whisk the dressing until emulsified, then taste and adjust to your own preferences of sweetness and saltiness.
Toss with the cabbage. Garnish with a few more peanuts and serve

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