Wednesday, April 8, 2009

Crunchy Peanut Slaw

Yum. I've never been a big coleslaw fan, given their typical overly mayonnaise sweetness, but saw this recipe with the Asian-y style dressing (shout out to toasted sesame oil and rice vinegar) and cilantro and knew it would be a big hit. Cabbage-based slaws and salads are totally growing on me, thanks to Smitten Kitchen's apple cabbage walnut salad.

Crunchy Peanut Slaw
from 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.

A good opportunity to practice thinly shredding the cabbage.

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.

So easy. So good. And this recipe seriously makes a ton of slaw.

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