Peach Ginger Peanut Butter Slaw Recipes
SRIRACHA SLAW
This Asian-style slaw uses a base of peanut butter, which adds a nutty sweetness redolent of pad Thai and satay. It also adds body to the dressing and a touch of delightful crunch. Ginger paste is available in the Asian or Indian section of many grocery stores. Or, you can make your own using a food processor: place one gingerroot in the processor and add just enough water to help keep everything moving. For those who prefer the old school technique, a mortar and pestle with a touch of elbow grease yields excellent results as well.
Yield makes 6 to 8 servings
Number Of Ingredients 19
Steps:
- To make the dressing, in a medium bowl, combine the peanut butter, lime juice, pineapple juice, Sriracha, garlic, fish sauce, ginger paste, and sugar. Cover and store in the refrigerator until you are ready to use it.
- To make the slaw, in a large bowl, mix together the napa and red cabbages, carrots, bell peppers, jalapeño, green onions, cilantro, and mint. Add the dressing and toss to mix. Season with salt and pepper to taste.
- Garnish with the basil and lime slices. Serve immediately to retain crunch.
- For a more traditional picnic and barbecue coleslaw, make a dressing with 1/2 cup Sriracha Aïoli (page 16), 1/4 cup cider vinegar, and 2 tablespoons sugar. Combine with the slaw ingredients, using 1/4 cup chopped flat-leaf parsley instead of the cilantro and mint. Season with salt and pepper to taste.
- Feel free to opt for 2 (16-ounce) bags of store-bought coleslaw mix in place of cutting the cabbages and carrots yourself.
ASIAN SLAW WITH GINGER PEANUT DRESSING
Make and share this Asian Slaw With Ginger Peanut Dressing recipe from Food.com.
Provided by adopt a greyhound
Categories < 30 Mins
Time 25m
Yield 6 , 6 serving(s)
Number Of Ingredients 17
Steps:
- Make the dressing by combining all ingredients in medium bowl. Stir until peanut butter is dissolved. Set aside.
- Combine all of the slaw ingredients in a large bowl. Add dressing and toss well. Let sit at least 10 minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt but go by your own taste). Serve cold.
Nutrition Facts : Calories 410.5, Fat 25.8, SaturatedFat 3.5, Cholesterol 6.4, Sodium 584.8, Carbohydrate 37.1, Fiber 6.5, Sugar 15.7, Protein 12.8
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