I’m not a slaw person. Before this recipe, I thought it existed solely as a condiment for barbecue sandwiches.
But I really needed something light and cold and crunchy to eat with my Peppery Brown Sugar Salmon. Something to take the place of my beloved corn casserole and its buttery booty-enhancing properties.
This recipe works for me because of the Asian-inspired dressing. Instead of vinegar or mayonnaise, you taste sesame oil, fresh lime juice, rice wine vinegar, fresh ginger, dark brown sugar and soy sauce. And it’s easy to tweak these ingredients to suit your taste and whatever vegetables you choose for your slaw. I used green cabbage, red cabbage and spinach, because that’s what I had on hand, but you could substitute the spinach for bell pepper strips, snow peas or shredded carrots for a bright, colorful slaw with loads of texture.
That booty’s looking better already. Work it!
Asian Slaw with Roasted Peanuts
From Rebecca Crump (Ezra Pound Cake)
Serves 6 to 8
- 3 cups green cabbage, shredded (about half a small cabbage)
- 3 cups red cabbage, shredded (about half a small cabbage)
- 2 cups fresh vegetables (chopped baby spinach, bell pepper strips, snow peas, shredded carrots)
- 1/4 cup green onions, minced
- 1 lime, segmented and chopped
- Freshly ground black pepper
- 1/4 cup unsalted roasted peanuts, chopped
- 1/4 cup vegetable or peanut oil
- 3 tablespoons rice wine vinegar (or white wine vinegar)
- Juice of 1/2 lime
- 2 tablespoons sesame oil
- 1 tablespoon fresh ginger, finely grated
- 1 to 2 tablespoons dark brown sugar
- 1/2 tablespoon soy sauce
- In a large bowl, combine the cabbages, spinach, green onions and lime segments. Toss.
- In a small bowl or food processor, combine the oil, rice wine vinegar, lime juice, sesame oil, ginger, brown sugar and soy sauce.
- Toss the slaw with the dressing, season with freshly ground black pepper, and add the roasted peanuts.