Thai Peanut Cole Slaw

This week's Food Matter's recipe is another great!  Alyssa of Everyday Maven chose Summer Rolls with Peanut Sauce, YUM!

Life has been really busy lately and I was short on time for this recipe so I wanted to make something that would take a little less time to put together than a summer rolls so cole slaw was the perfect venue for all of the more exotic flavors of this delicious dish!

This is a great slaw to take to a picnic since it is mayo free or perfect for a back-yard cook out.  Either way, no matter when you eat it, I would suggest that you wait to dress it until right before you are planning it eat.

Like I said...busy day so have to run and cut this post short...enjoy!

Thai Peanut Cole Slaw

2 c shredded napa cabbage

1 c shredded red cabbage

1/2 c shredded carrots

4 tbsp sliced green onion

1/4 c chopped dry-roasted peanuts

1/4 c shredded basil

1 tbsp diced mint

3 tbsp rice wine vinegar

3 tbsp low-sodium soy sauce

3 tbsp no sugar added creamy peanut butter

3 tbsp honey

1 1/2 tbsp sesame oil

1 tbsp lemon juice

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 -1/2 tsp red chili flakes

1/2 tsp salt

1/2 tsp pepper

In a large bowl, combine the cabage, carrots, green onion, basil, mint and chopped peanuts.  In a food processor or blender, combine the rice wine vinegar, peanut butter, honey, soy sauce, sesame oil, lemon juice, garlic powder, onion powder, chili flakes and salt.  Blend these ingredients together until smooth (about 30 seconds).

Pour the dressing (1/2 c at a time) over the cabbage and toss to mix.  Add as much dressing as you want on your slaw.  Enjoy!



Click here to see what the other members of the project made!