Asian Slaw with Peanut Sauce
Ingredients:
For the Slaw:
2 cups shredded green cabbage
2 cups shredded red cabbage
1 cup shredded carrots
1 red bell pepper, thinly sliced
3 green onions, thinly sliced
1/4 cup chopped fresh cilantro
1/4 cup toasted sesame seeds (optional, for garnish)
For the Peanut Sauce:
1/4 cup creamy peanut butter
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon lime juice (about 1 lime)
1 tablespoon honey or maple syrup
1 teaspoon sesame oil
1 teaspoon grated fresh ginger
1 clove garlic, minced
2-3 tablespoons warm water (to thin the sauce)
Optional: 1 teaspoon sriracha or other hot sauce (for heat)
Instructions:
Prepare the Vegetables:
In a large bowl, combine the shredded green cabbage, shredded red cabbage, shredded carrots, sliced red and yellow bell peppers, sliced snow peas, and green onions.
Add the chopped cilantro, mint, and basil if using.
Make the Peanut Sauce:
In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, lime juice, honey or maple syrup, sesame oil, grated ginger, and minced garlic.
Add warm water, one tablespoon at a time, until the sauce reaches your desired consistency. It should be smooth and pourable.
If you prefer a bit of heat, add the sriracha or hot sauce and mix well.
Combine the Slaw and Sauce:
Pour the peanut sauce over the vegetable mixture.
Toss everything together until the vegetables are evenly coated with the sauce.
4. Serve:
Transfer the slaw to a serving dish.
Garnish with toasted sesame seeds if desired.
Serve immediately, or refrigerate for up to 2 hours to allow the flavors to meld together.
Tips:
For added crunch, you can sprinkle chopped peanuts or cashews on top of the slaw before serving.
This slaw pairs well with grilled chicken, shrimp, or even a bbq brisket sandwich for a complete meal.
Adjust the amount of peanut sauce based on your preference; you might not need to use all of it, depending on how saucy you like your slaw.