Jul 25, 2012

asian-style coleslaw


My sister sent me the recipe I based this off of on February 8th.  I know this, because it's still in my email in-box.  It's sad, I know.  It's down toward the bottom of the email list with other very important things recipes I've received.

Some recipes you see and right away you know you need to make them.  Sometimes immediately.  Others, sit around for awhile waiting to be tested.  This was one of those recipes.



Then, finally (last week) we got some red cabbage from Fresh Fork.  We also had some leftover red onion and carrots that were waiting to be turned into coleslaw.

Now, normally I'm not a big coleslaw fan.  That thick, creamy dressing doesn't quite seem appetizing at the hot summer picnics where it always appears.  This may be why the Asian coleslaw recipe from my sister spent so long in the email waiting area.  She swore it was the best coleslaw she ever had, so I finally gave it a go.

This is the coleslaw for people who don't like coleslaw.  Holy cow, is it good!  I made it for my husband with dinner the other night and he said it immediately made it towards the top of his favorite foods of all time.  For reals good.  Like, must be made now good.  Don't let this sit in your recipe pile always losing out to peanut butter cookies and stuffed peppers (believe me, I know).

It's light and refreshing with a little tang, a little sweetness, and a whole lot of yumminess.  This definitely won't be the coleslaw that sits all day on the picnic table.  Promise.


Asian-Style Coleslaw
Recipe adapted from Allrecipes.com
Serves 8-12

Ingredients:
  • 1 head of red cabbage (or whatever you have), shredded or diced
  • 2 carrots, grated
  • 1 red onion, diced
  • 1/2 c cilantro, chopped
  • 6 tbsp rice wine vinegar
  • 3 tbsp vegetable oil
  • 5 tbsp creamy peanut butter
  • 3 tbsp soy sauce
  • 3 tbsp brown sugar
  • 2 tbsp fresh ginger root, grated
  • 1 1/2 tbsp garlic, minced/grated

Start by prepping the cabbage, carrots, red onion and cilantro.  Put it all in a big bowl and set aside.


Combine the other ingredients in a smaller bowl with a whisk (rice wine vinegar, vegetable oil, peanut butter, soy sauce, brown sugar, ginger and garlic).



Immediately before serving, pour the dressing over the veggies, tossing everything well to combine.  Keep leftovers refrigerated and enjoy within 24 hours.

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