Friday, January 28, 2011

Asian Coleslaw

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We cannot leave this month's veggie without a recipe for coleslaw.  And not just the basic, generic coleslaw but a wonderful variation.  I love peanut butter and tahini both--sometimes it's a tough choice for me, but when I noticed that tahini could be substituted for the peanut butter in this recipe, I was hooked.  The tahini is a good choice for those with an allergy to peanuts and toasted sesame seeds can be substituted for the peanuts.  This is a good side dish to serve with chicken, fish, or burgers--including the veggie variety.

I, for one, cannot wait to try this recipe.  And I have cabbages in the fridge!
Cleo, Food Bank volunteer


  • 1 Tbsp creamy peanut butter
  • 6 Tbsp vegetable oil
  • 1/2 teaspoon toasted (dark) sesame oil
  • 4 Tbsp seasoned rice vinegar (if seasoned rice vinegar is not available, add a teaspoon or two of sugar to regular rice vinegar)
  • 4 cups thinly sliced cabbage (Napa, green, purple, or a combination)
  • 1/2 cup grated carrots
  • 1/4 cup toasted, salted, shelled, peeled peanuts 

  • Chopped fresh cilantro
  • Thinly sliced green onions or chives

1.  Prepare dressing.  Place peanut butter in a medium bowl.  Add the vegetable oil and the toasted sesame oil and whisk until nicely smooth.  Whisk in the seasoned rice vinegar and do a taste test.  Depending on how you like your dressing, how salty your peanut butter is, how seasoned your rice vinegar is, you may want to add a little more vinegar, a little more sugar, or a little salt.  (Makes about 3/4 cup of dressing.)

2.  Toast the peanuts.  Although the roasted peanuts from the store may already be cooked, you'll gent even better flavor with just a little toasting.  Heat a small skillet on medium high heat and add the nuts to the pan.  Do not ignore or the nuts can easily burn.  Stir a little with a wooden spoon until the peanuts begin to get browned in spots and you can smell the toasting aromas.  Remove peanuts from pan to a dish.

3.  In a large bowl, toss the sliced cabbage, grated carrots, and peanuts together and any other optional ingredients you care to add (like a little chopped cilantro or green onions).  Right before serving, mix in the dressing.

Serves 4

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