Asian Slaw with Roasted Peanuts


Meatless, Originals, Sides, Vegan / Friday, May 21st, 2010

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
    Dressing:

  • 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
  1. In a large bowl, combine the cabbages, spinach, green onions and lime segments. Toss.
  2. In a small bowl or food processor, combine the oil, rice wine vinegar, lime juice, sesame oil, ginger, brown sugar and soy sauce.
  3. Toss the slaw with the dressing, season with freshly ground black pepper, and add the roasted peanuts.

14 thoughts on “Asian Slaw with Roasted Peanuts

  1. I make a version of this quite often! I love how all the flavors mix so well together. But then again, I'm pretty much a fan of any kind of slaw.

  2. Holy Lord this looks good. You know I'm all about peanut-topped pretty much anything. Printing this off and might actually make it this weekend. I hope you were sitting down when you read that.

  3. This is an innovative and very-welcomed complement to various Asian dishes I like to make during the summer. Thanks for the recipe.

  4. I had a similar dish a few weeks ago, but my friend added crushed up uncooked Ramen noodles for extra crunch and texture, and it was amazing!

  5. Unlike your slaw I love it especially in the summer time where I'll eat it as a light meal. The dressing for this one sounds delish and would probably make naything taste good!
    ~ingrid

  6. Love your little pdf printing widget thingo – much better than cutting and pasting the thing into Word. Oh, and the recipe looks good too. Might slip some fish sauce into the dressing…

  7. I saw this the other night when a good friend sent me the link. I had to make it today. Can't eat Peanuts so I used Cashews. This is an awsome salad!! Very adaptable!

    Thanks!

  8. Yum! I just made a really similar recipe but the dressing had orange juice as well. I thought it was weird to have the peanuts in there at first but actually really loved them.

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