Asian Slaw is a standby in our house. However, you might remember that I had a bad experience with it a while ago. So I was really excited when I saw this recipe for peanut slaw, especially since I just couldn't turn down the gift of a giant Napa cabbage last week from my CSA overwhelmed friend.
This slaw is really good. The cabbage gets nice and pickled within a few hours, so you don't feel like a rabbit, and the sauce is so creamy and sweet you can pound this like it's a carb.
Tangy, Sweet, and Creamy Peanut Asian Slaw
Ingredients:
- 3-4 c cabbage, shredded or chopped small
- 2 carrots, grated
- 1 c crushed peanuts (optional)
- 1/4 c honey
- 2 T olive oil
- 1/4 c rice vinegar
- 1 T tamari
- 1 t sesame oil
- 1 T peanut butter
- Dash Siracha
- Juice of 1 lime
Instructions:
- Combine first 3 ingredients.
- Combine remaining ingredients separately and stir until peanut butter is mostly dissolved.
- Pour dressing over veggies and toss to coat. Chill for a few hours to let the magic happen. It's amazing how much the cabbage will shrink.
Enjoy,
Tofu
No comments:
Post a Comment