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by on September 29th, 2013

Crunchy Peanut Slaw


Another slaw recipe you say!

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I can hear you now — “oh, no, she’s giving us another slaw recipe”. There’s just something about the cold crunchy salad (slaw) that I love with hot spicy food especially bar-b-q. For one thing you can get a lot more slaw on your plate it seems like than a salad and I always want my salad in a bowl or separate plate anyway.

After a hard day on the golf course, hub agreed to put some St. Louis style ribs on our Kamoto Joe smoker. They are the best ribs you have ever tasted. Maybe we should buy a food truck and hit the road. Now wouldn’t that be fun. Still on my list of things to do in Austin is hit up a bunch of food trucks one day and sample things until I can’t hold another bite.

I’ve been loving Kalyn’s Kitchen site. She has so many South Beach diet recipes that one would never get tired of eating the same thing. Don’t worry, I’m not turning this site into a South Beach Diet recipe blog. I love taking someone else’s recipe and adding a few things to it and come up with something new. Maybe you have something you would like to add to this slaw also to put your own spin on it.

Remember I’m calling this a slaw and not coleslaw because it has no mayonnaise in it.

Do you say slaw or coleslaw?

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The avocado is missing from the picture.

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Chop up the green and red cabbage.

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Mix the two cabbage together in your serving bowl.

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Stem and chop up one bunch of cilantro.

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Add in the cucumber, onion and peanuts.

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Whisk the dressing ingredients together. Use only what is needed to coat your salad.

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Add dressing, avocado and peanuts right before serving.

Crunchy Peanut Slaw
(adapted from Kalyn’s Kitchen)

3 c. green cabbage chopped fine
3 c. purple cabbage, chopped fine
1/2-3/4 c. peanuts, chopped
1/2 c. thinly sliced green onions (I also used a little purple onion)
1 bunch cilantro, chopped
salt and pepper to taste
Dressing:
2 Tbsp. rice vinegar
1 Tbsp. agsve nectar, honey, sugar, Splenda or Stevia
2 tsp. sesame oil
2 tsp. soy sauce
1 tsp. Sriracha sauce
1/4 c. canola or peanut oil
2 baby cucumbers, cut in half, then sliced thin
1 avocado, diced

Chop the red and green cabbage to about 1/4″-1/2″ pieces.  Thinly slice green onions, chop cilantro, and chop peanuts and add to cabbage mixture. I added about 1/3 cup very thinly sliced red onion also because I only had 3 green onions.

In a bowl or glass measuring cup, mix together rice vinegar, sweetener of your choice, sesame oil, soy sauce, and Sriracha sauce if using. Use a whisk to mix in oil until dressing is well-combined.

When ready to serve the slaw, add dressing a little at a time, until salad seems as wet as you’d like it. (You may not need all the dressing.) Add chopped peanuts, and stir a few times until peanuts are mixed in. Taste salad for seasoning, and add salt and freshly ground black pepper as desired.

Peel your avocado and cut into slices then cut into small cubes. Put the cubes in a dish and run cold water on them*. Add to the slaw and serve immediately.
*Note: running cold water over the avocado will keep it from turning dark in the slaw. I do this when I add avocado to deviled eggs and the eggs do not turn dark.
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