A while back I signed up to be a food tester for Food52.com which if you haven’t visited is a great website that you should know if you like to cook. The theme of the week for this particular testing was creative recipes with greens. The recipe that I thought looked the best was an entry for Leslie’s Peanut Slaw. Perhaps these days I am drawn to anything Asian inspired and have all of the ingredients readily at my fingertips. I wrote a little forward/review for them:
This amazing Asian inspired slaw is sure to make you a summer barbecue hero as it is the perfect side for anything off the grill. To speed things up you can use 10-12 cups of preshredded cabbage and if you can find fresh bean sprouts throw in a couple handfuls, roughly chopped, for an extra crunch. The subtly sweet and spicy dressing is versatile enough to use on other salads or as a marinade for salmon. You will be coming back to this recipe all summer long because it’s as fast and easy as it is delicious.
I meant it. Good stuff. It didn’t win the contest but I wanted to share it anyway because I loved it.
I changed it up just slightly, adding a little more cilantro and peanuts. I added bean sprouts because I can get them fresh here easily but if you can’t find them fresh just skip it, canned isn’t nearly as good. I hope you enjoy it as much as I did. I never liked cabbage so much in my life.
- 10-12 cups preshredded cabbage or 1 medium head of green cabbage, cored and shredded
- ⅔ cup cilantro
- ⅔ cup roasted peanuts
- 1 14-ounce can of black eyed peas, unseasoned, drained and rinsed
- 2 cups roughly chopped fresh bean sprouts (if you can only find canned, just skip)
- 1 teaspoon toasted sesame oil
- 2 pickled jalapenos/green chiles (cans may be found in the International Foods orMexican Food aisle), finely minced
- 2 Tablespoons fresh ginger, grated
- 2 cloves of garlic, grated
- 1T ablespoon brown sugar
- 3 Tablespoons rice wine vinegar
- 1 Tablespoon soy sauce
- ¼ cup vegetable oil or other light unflavored oil such as grapeseed or canola
- Combine all slaw ingredients in a large bowl.
- Combine all dressing ingredients except vegetable oil in a small bowl with a whisk. Slowly drizzle in oil, continuing to whisk the mixture, until slightly thickened as you would do with a vinaigrette.Add salt and pepper to taste
- Pour dressing over slaw mixture and toss to combine. Let chill in the fridge at least 2 hours prior to serving for flavors to combine and cabbage to just slightly soften. Enjoy!