Friday, September 7, 2012

Cabbage Slaw with Peanut-Lime Dressing

I’ve made cabbage slaw as a side dish for many times with the usual dressing, without lime juice and peanuts. But this time I want to go beyond what I usually do with the additions of garlic, ginger, and lime juice which make this cabbage slaw more zingy, tangy, sweet, and sour at the same time. And the ground peanuts provide the creamy nutty taste making this slaw even yummier with the crunchy goodness. There was one thing I forgot to add into this slaw after I finished eating it was chili!   Notes to self that next time there will be some spicy in this slaw, I swear!
So, why not try something new with your own experimental. It’s fun!

*If you allergic to peanuts, use other nuts of your choice. 

For the slaw:

2 cups shredded cabbage
2 cups shredded red cabbage
1 cup shredded carrot
1/4 cup finely chopped green scallion
1/4 cup whole toasted unsalted peanuts 

For the dressing

3 tbsp rice vinegar
4 tbsp canola oil
1 tbsp finely minced garlic
1 tbsp finely grated ginger
2 tbsp ground toasted unsalted peanuts
2 tbsp sugar
1 tsp salt
1 tsp ground black pepper
2 tbsp lime juice + zest 

How to:

- Combine shredded cabbage, carrot, and green scallion, except the toasted peanut, in a large mixing bowl
- Whisk the ingredients for the dressing until the sugar is dissolved.
- Pour the dressing over the veggies and gently toss them together to blend the flavors and serve with sprinkle of toasted peanut on top.



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