Thursday, March 3, 2011

Asian Slaw with Roasted Peanuts

One of my favorite salads is Asian Slaw.  There are lots of recipes that I have tried - most of which used Nappa Cabbage - but this one was a little bit different.  It used 2 types of cabbage - green and purple - both of which I was able to find at my new favorite farmer's market.

It also used peanuts which add an awesome flavor.  This is definitely my new favorite slaw recipe - it was so good!  For the fresh vegetables I used bell pepper (green and red) and spinach.  I love all the fun colors and this dressing was the jam!  The lime segments and lime juice made it super fresh.  I can't wait to hit up the farmer's market again next week so I can make some more!

Asian Slaw with Roasted Peanuts
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

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.

1 comment:

Debbie said...

this was great! we had our neighbor over and she loved it also :)