Recipe by prisci
"Refreshing change from supermarket coleslaw! Suit yourself: more sauce, more or less of each vegetable! Cashews or toasted soy work, too."
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1 1/2 pounds
cabbage, coarsely chopped
red bell pepper, chopped
seeded and minced jalapeno pepper
1 1/2 teaspoons
minced fresh ginger root
crunchy peanut butter
dark sesame oil
chopped dry-roasted peanuts
My husband LOVED this. I did a couple of things differently. I didn't have a Jalapeno so I used Sambal in the dressing for the heat. I also finely minced the ginger and added that to the dressing instead of to the cabbage. To be honest I didn't really measure the peanut butter - just a big scoop, the dressing is nice and thick and clings to the vegetables well. Thanks for a great recipe!
Even though the flavours worked great together, I found it a tad too salty. I think one to two table spoons of soy sauce , less the additional teaspoon of salt would be sufficient .
The flavor was excellent. Don't skimp on the sugar, it needs it. When I first tossed the slaw with the dressing I tasted it and it was out of this world delicious. Then I let it sit for an hour as the recipe called for and ended up with asian slaw soup. It was a sloppy, soggy mess that was not very appetizing. If I make this again and I probably will I will serve it right after I combine everything. UPDATE: I made this again last night and realized what probably went wrong for me. Last time I made this I julienned all the vegies and probably dressed the salad too much. This time I coarsley chopped everything and watched the amount of dressing I used and no more soupy slaw! I even let it sit for about 30 minutes and it was perfect. Tasty recipe!
Really, REALLY yummy! I used a bag of coleslaw mix (yes, I'm lazy), and green onions in place of the regular. Oh, also, I microplaned the ginger, and just combined it in w/ the dressing ingredients. LOVED the different textures and the bit of heat from the jalapeno. Great flavor...I will def be making this again! Thanks for sharing. :)
Followed the recipe very closely, except for using only 1/4 of an onion, I added the ginger and the jalapeno to the dressing, and I used dry roasted, unsalted peanuts (loved the crunch of the peanuts in this). This salad "grew" on me. It starts out OK, but then I found myself going back, and going back. I think next time I will leave out the salt in the dressing. I think this will make the dressing taste a tad sweeter and allow the ginger to come out more. Salt can always be added in later, if desired. Thanks for the idea!
I made this exactly as written. The sauce is a little funky tasting for me, but everyone at the dinner party loved it and one guest asked to take the leftovers home.
Good recipe but if you think it's too salty buy the low sodium soy sauce.
This is very good, though I found it to be a bit too salty even using low sodium soy sauce. Next time I'll omit the regular salt. Also, I would just comment that I believe the lime juice is essential. I originally substituted unsweetened orange juice since I was out of limes but it just seemed to be missing something. So I sent hubby to the store and was amazed at the difference two tablespoons of juice could make. Thank you prisci for adding great new salad to my arsenal.
* Percent Daily Values are based on a 2,000 calorie diet.
Asian-American Slaw With Peanuts and Jalapenos
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 124
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