south by southeast June 15, 2009

Slaw1

The blog hit yet another snag. My silence hasn't meant any personal traumas or anything, don't worry. Simply put, my computer bit the big one. Kaput. So after a few days of deliberation, I've joined the cult of Apple and I'm thrilled about it. It's taken me a few days to get my sea legs and figure this thing out…but I seem to be getting the hang of it. 
It's officially summer here in Atlanta – I've asked on numerous occasions if I worked through our one week of spring. That means lots of outdoor social events and potlucks. This is an Asian-influenced slaw that was really well received. I'm a slaw fan..and more specifically, I'm a fan of less mayonnaise based versions. This is tossed with a spicy, thin peanut vinaigrette that gives great flavor without being too gloppy. Add whatever mix of fresh, crisp veggies you want in your version. I edited out the carrots and threw in more pepper and herbs. Toasted peanuts would be awesome in this, too. Serve this with some seared tuna or marinated chicken. Word to the wise: take it to heart when it says to serve IMMEDIATELY once you dress it!
Asian Inspired Slaw with Peanut Vinaigrette – serves 8 to 10 as a side dish – I don't know where the original recipe came from so if someone knows, let me know and I'll credit it!

  • 1/4 cup plus 2 tablespoons smooth peanut butter     
  • 3 tablespoons fresh lime juice
  • 3 tablespoons Asian fish sauce
  • 3 tablespoons water
  • 3 tablespoons sugar
  • 3 garlic cloves, minced
  • 1 tablespoon Sriracha chile sauce
  • 2 pounds napa cabbage, thinly sliced (12 cups)
  • 3/4 pounds red cabbage, thinly sliced (3 cups)
  • 3 medium carrots, julienned
  • 2 red peppers, thinly sliced
  • 3 tablespoons chopped cilantro
  • 15 mint leaves
  • Salt and freshly ground pepper

- In a medium bowl, whisk the peanut butter with the lime juice, fish sauce, water, sugar, garlic and Sriracha.

- In a large bowl, toss the napa and red cabbages with the carrots, peppers, cilantro and mint. Toss the salad with the dressing and season with salt and pepper. Serve right away.


Comments

Jen Jun 15, 2009 11:06 am

Welcome to the Apple cult! I’ve had my G4 for many years and adore it.
Lovely recipe. I especially like the generous amount of mint and cilantro. Nice & fresh!

Preston Jun 15, 2009 11:06 am

What a great summer recipe. I’m also a big fan of less-mayonnaise slaws. This one looks fabulous. Good luck with your Apple.

emiglia Jun 16, 2009 12:06 am

Ooh! I love slaws. This one looks very nice. I’m totally with you on ones with less mayo being better.

jimmy Jun 17, 2009 08:06 am

I immediately went and made this for lunch, but I had run out of peanut butter and used a lesser quantity of tahini instead. Still worked decently well.

Carolyn Jun 17, 2009 07:06 pm

This looks great! I love peanut-based dressings for slaw. You should add this to Bittman’s blog today as a highest and best use of peanut butter.

Kalyn Jun 18, 2009 08:06 pm

Sounds delicious. I’m a fan of any kind of salad with cabbage, and this has a lot of my favorite tastes.

The Duo Dishes Jun 19, 2009 01:06 pm

We were Googling around for a good peanut vinaigrette and found your salad. Looks great and sounds fresh and sweet.

Theresa Jun 29, 2009 09:06 am

Thanks for sharing this great looking slaw, will have to make it this weekend. And enjoy your new Mac! I love mine and have always been an Apple disciple.

Lindsay Spencer Jul 13, 2009 01:07 pm

Thanks for posting this great peanut recipe. I’ve mentioned it on my company’s, National Peanut Board, Facebook fan page. Please check it out!
http://www.facebook.com/pages/National-Peanut-Board/63476447613#/pages/National-Peanut-Board/63476447613