Cruncy Peanut Slaw
(from kdoffing’s recipe box)
Prep time: 15 minutes
Cook time: 0 minutes
Serves 8 people
Categories: Asian, Salad, Side
Ingredients
- 1 medium head green cabbage, outer leaves removed (or bagged slaw)
- 1 1/2 cups roasted, unsalted peanuts
- 1 bunch green onions
- 1 cup chopped cilantro (about two big handfuls unchopped)
- Salt and pepper
- Dressing:
- 1/2 cup light oil, like canola
- 3 tablespoons rice vinegar
- 1 tablespoon sugar (or more, to taste)
- 1 tablespoon sesame oil
- 1 teaspoon soy sauce (or more, to taste)
Directions
-
Shred the cabbage very finely. The fineness of the shredded cabbage is really what makes this salad; you want it in in threads, almost, and with the threads chopped into bite-size lengths.
-
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, seasoning very lightly with salt and pepper.
-
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 serve.