Recipe: Crunchy Peanut Slaw

Since I've been so bad about posting these last few days you get a two-for-one today. I love the idea of this next recipe and I've been wanting to try it for awhile. I think I've had similar dishes but I haven't made anything like this. I'm posting it today because I think this one would also be a great cookout dish for springtime!

Recipe found on The Kitchn
Crunchy Peanut Slaw
1 big bowl of slaw, serves at least 8

1 medium head green cabbage, outer leaves removed
1 1/2 cups roasted, unsalted peanuts
1 bunch green onions
1 cup chopped cilantro (about two big handfuls unchopped)
Salt and pepper

1/2 cup light oil, like canola
3 tablespoons rice vinegar
1 tablespoon sugar (or more, to taste)
1 tablespoon sesame oil
1 teaspoon soy sauce (or more, to taste)

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. Toss with the peanuts in a large bowl. Chop the scallions, including the green and white parts. Toss the scallions and chopped cilantro 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.

Original Collector: me


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