As usual, I was planning my weekly meals and this recipe popped up on The Kitchn, followed by another one on Serious Eats and I knew I had to add them both to my weekly plan immediately. I have never been a huge coleslaw eater, but I have really come to love cabbage in the last few months. This recipe does not disappoint. It's a snap to prepare and really tasty. I used garlic roasted peanuts I get at the farmers market for snacks. I think shelling the peanuts was probably the biggest work in making this salad. It was so good and crunchy with that always awesome combination of salty and sweet. I think next time I will sub honey or agave nectar for the sugar, but it was still good. I don't think I shredded the cabbage as thinly as I could have, but I honestly don't think it took away from the pleasure of eating the salad. I served it as a side dish to a wonderful stir fry that I will be sharing with you tomorrow so stay tuned.
Crunchy Peanut Slaw
(Adapted from The Kitchn)
Makes 4 servings
For the salad:
1/2 medium head green cabbage, outer leaves removed
3/4 cup roasted, unsalted peanuts
3 green onions
2 tablespoons chopped cilantro
1 tablespoon canola oil
1 1/2 tablespoons rice vinegar
1 1/2 teaspoons sugar (or more, to taste)
1 1/2 teaspoons sesame oil
1/2 teaspoon soy sauce (or more, to taste)
Shred the cabbage very finely. Toss with the peanuts in a large bowl. Chop the scallions, including the green and white parts. Toss the scallions and chopped cilantro with the cabbage.
Whisk the dressing until emulsified, then taste and adjust to your own preferences of sweetness and saltiness.
Toss with the cabbage. Garnish with a few more peanuts and green onions and serve.