Super Slaw
June 22, 2010
Part of our Fathers Day feast, this recipe comes passed down from a friend of my sister’s mother-in-law and it was definitely a big hit paired with the steak sandwiches we served. The colorful Asian-inspired slaw with a peanut butter based dressing was a surprising twist to the usual mayo based cole slaw we all know and love. It pairs well with just about any barbeque dish and the dressing can be prepared ahead of schedule, which makes it a perfect side dish for any gathering.
Super Slaw
Dressing:
- 6 tbsp. rice vinegar
- 6 tbsp. vegetable (or grapeseed) oil
- 5 tbsp. creamy peanut butter
- 3 tbsp. soy sauce
- 3 tbsp. brown sugar, packed
- 2 tbsp. minced peeled fresh ginger
- 1 tbsp. minced garlic
Salad:
- 5 cups thinly sliced green cabbage
- 2 cups thinly sliced red cabbage
- 1 large yellow bell pepper, cut in strips
- 1 large red bell pepper, cut in strips
- 6 green onions, cut in strips
- 2 medium carrots, peeled and cut into strips
- 1/4 cup chopped fresh cilantro
Mix salad and toss in dressing 30 minutes before serving. Chopped peanuts can also be sprinkled on top for added texture and presentation.