Cabbage slaw with Asian Peanut Sauce

Fragrant, crunchy, tangy, sweet and fresh. This asian slaw is one of those dishes that satisfied all the senses! Taste, texture, smell and visually striking you will want to make it again and again! You could also adapt it by adding carrots, jicama and napa cabbage. Delicous!

Cabbage slaw with Asian Peanut Sauce

½ red cabbage
1 orange bell pepper
1 yellow bell pepper
2 scallions
⅓ cup creamy peanut butter (see substitution notes below)
⅓ cup sesame oil (not toasted, the clear yellow variety)
¼ cup soy sauce
⅔ cup of water
1 square inch of fresh ginger
1 garlic clove
¼ red thai chili pepper (optional)
1 teaspoon of brown sugar
½ cup roasted unsalted cashew nuts – If you can’t find unsalted, rub the salt off the ready slated ones using kitchen paper

Julienne the peppers and set over a colander to drain
Julienne the red cabbage and the salad onion – Set to one side
With a hand blender (best) or in a small food processor blend the peanut butter, sesame oil, ginger, water, garlic, chili and sugar (if using) until you have achieved a creamy consistency without too many “bits” – It should yield about 2 cups and will keep for over a week, sealed, in the fridge
Combine the drained peppers, red cabbage and onion
Assemble on plate
Drizzle with a couple of tablespoons of dressing, or more if desired and top with some cashew nuts

You can also add carrots and napa cabbage to this recipe
If you don’t want to use peanut butter, substitute with cashew butter
Adapted from a Williams-Sonoma recipe

© 2014-2015 Caroline’s Family Kitchen and


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