Cole slaw may seem like an odd thing to make on a snowy, chilly Saturday, but I had a bag of slaw mix leftover from fish tacos...that I never got around to making! After watching the Big Waste on Food Network, I was inspired to "use what I had" and not go to the food store. Plus, it's freezing. And cold. And icy. No thank you! (Cole slaw also happens to be on my "52 Weeks of New Foods," so I was happy to cross another food of the list.)
This is an Asian-inspired recipe and is made with rice wine vinegar, so it's sweeter and less acidic than those made with cider vinegar (though you can substitute). I'd serve this next to a braised beef or pulled pork. Definitely a keeper! Next time, I'll play with adding scallions.
Ingredients:
1/3 cup rice vinegar or cider vinegar
1/4 cup crunchy peanut butter (smooth also acceptable)
Red pepper flakes to taste (optional)
3 Tablespoons brown sugar
1/2 cup dry roasted, unsalted peanuts, coarsely chopped
1/2 teaspoon salt
1 Tablespoon soy sauce (used low sodium)
1 teaspoon oriental sesame seed oil
1/4 cup crunchy peanut butter (smooth also acceptable)
Red pepper flakes to taste (optional)
3 Tablespoons brown sugar
1/2 cup dry roasted, unsalted peanuts, coarsely chopped
1/2 teaspoon salt
1 Tablespoon soy sauce (used low sodium)
1 teaspoon oriental sesame seed oil
Directions:
Place dressing ingredients in blender, and process them on low until well mixed. (Note: I usually just whisk thoroughly in the bottom of the bowl and add the cabbage in.)
About 1 hour before serving, place the dressing in a large bowl and gradually add all the shredded cabbage tossing well to mix. Stir in red pepper flakes (if you are using them). Cover bowl, chill for 1 hour, tossing it every now and then.
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