Asian Peanut Slaw

Here’s another favorite recipe that uses a number of CSA veggies: cabbage, carrots, radishes, scallions, cilantro. I found this on mariquita.com, where Julia notes says she got it from epicurious.com.

6 tablespoons rice vinegar
3 tablespoons vegetable oil
3 tablespoons sesame oil
5 tablespoons creamy peanut butter
3 tablespoons soy sauce
3 tablespoons (packed) golden brown sugar
2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons minced garlic
5 cups thinly sliced napa cabbage
2 medium carrots, peeled, cut into matchstick-size strips
1/2 bunch radishes, cut into matchsticks
1/2 cup dry-roasted peanuts
8 large scallions, chopped
1/2 cup chopped fresh cilantro

Whisk first 7 ingredients in small bowl to blend. (Dressing can be made 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes before continuing.)

Combine remaining ingredients in large bowl. Add dressing and toss to coat. Season with salt and pepper and serve. If making ahead, toss the peanuts in right before serving.

Enjoy!
Gretta

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2 Responses to Asian Peanut Slaw

  1. Betsy says:

    We found that using only half the dressing and omitting the dry roasted peanuts made the slaw lighter tasting with fewer calories.. Use the leftover dressing the next day to marinade chicken or tofu before grilling.

  2. Aimee says:

    The dressing was delicious, and I used leftovers the next day over lightly steamed green beans.

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