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Wednesday, May 22, 2013

Thai Peanut Cabbage Slaw

There is nothing better on warm days than a refreshing, cold salad to eat for a meal. Since this has been a pretty hot week in Southern California, this was the perfect answer for a meal to "beat the heat." It's light, refreshing and actually healthy! When summer gets into full swing, I intend to make this as a dish I can sit out by the pool with and eat to my hearts content. :)
Recipe Adapted From:

Dressing Ingredients:
1 Granny Smith apple, peeled, cored & chopped
1 ½ Tbsp soy sauce
1 ½ tsp honey
1 Tbsp sesame oil
1 Tbsp rice vinegar
2 Tbsp creamy peanut butter 
1 Tbsp water
¼ tsp garlic powder
1/8 tsp cayenne pepper

Slaw Ingredients:
5 cups shredded cabbage (or one 16-oz bag cole slaw mix)
3/4 red bell pepper, thinly sliced
2 green onions, thinly sliced 
3 Tbsp chopped fresh cilantro
3 Tbsp chopped fresh Italian Parsley
 1/2 cup salted cocktail peanuts, chopped 

Mix dressing ingredients in a blender or food processor until it's completely pureed. It should have a consistency similar to apple sauce. 
In large bowl, toss together all the slaw ingredients and pour the dressing over the top. Stir thoroughly to coat the slaw with the dressing. Cover and refrigerate for at least 1 hour to allow the flavors to blend together. 
 * Add extra peanuts right as you serve the salad as the ones that were on it might be a little less crunchy after it sits awhile. 

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