While we’re on this Asian track, here’s another cabbage slaw recipe that’s full of gorgeous colors and textures, dressed with a peanut-lime dressing – an excellent summer side dish, but who can wait for summer?
TECHNICOLOR CABBAGE SLAW WITH SPICY PEANUT DRESSING
1 small head red or green cabbage (about 1.5 lbs) thinly sliced
2 cups coarsely shredded carrots (prepackaged works well)
1 red bell pepper thinly sliced into 1″ strips
1/2 cup scallions thinly sliced on the bias
1/2 cup snipped cilantro (ok to incude some small tender stems)
1/4 cup rice vinegar
2 T freshly squeezed lime juice
6 T vegetable oil (absolutely NOTnot olive oil; peanut oil ok)
2 T lite soy sauce
1 T Asian fish sauce
1/3 cup creamy peanut butter
1 T grade B maple syrup
2 T unrefined sugar
1 large garlic clove crushed
1 T sriracha sauce (or other Asian chili sauce)
2-3 T finely minced fresh ginger root
Toss all slaw ingredients together in large bowl and store in airtight container or Ziplock bag in fridge until ready to serve.
Whisk dressing ingredients in medium bowl until smooth and refrigerate in glass jar until ready to serve.
To serve, mix just enough dressing with slaw mixture to completely distribute flavor. Store the rest for next time.
Makes about 10 side-dish servings.
NOTE: This dressing can also be used on the Vietnamese Cabbage Salad mixture (of which I have plenty left from last night) – obviously it’s not fat free with the oil and peanut butter, but it’s an excellent alternative when you’re not obsessing over fat calories. A little of this dressing goes a long way, so do not over-dress.