Monday, October 14, 2013

Thai Cabbage Salad

For the Dressing:
1 Granny Smith apple, peeled, cored & chopped
2 tablespoons creamy peanut butter
1½ tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 tablespoon water
¼ teaspoon garlic powder
⅛ teaspoon cayenne pepper
For the Coleslaw:
16 ounce bag cole slaw mix (or 5 cups shredded cabbage)
½ red bell pepper, thinly sliced and cut into 1-inch pieces
2 green onions, thinly sliced (white and green parts)
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
1 cup green peas, fresh or frozen
½ cup roasted salted peanuts, coarsely chopped
1. Puree all of the dressing ingredients in a blender or food processor (the consistency will be like applesauce); set aside.
2. In a large bowl, toss together all of the coleslaw ingredients. Pour the dressing over the coleslaw ingredients and mix until all of the coleslaw is evenly coated with dressing. Cover and refrigerate for at least 1 hour before serving. Leftovers can be kept in an airtight container in the refrigerator for up to 3 days.

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