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Epicurious

Peanut Slaw

Like reverse butterflies, when the showy yellow blooms of peanuts begin to fade, the peduncle bows to the ground and buries its head in the earth, forming the webbed cocoon-like shells this legume is known for. This slaw is a great one for picnics in the hot summer because it isn’t bound by mayonnaise. Chile, cilantro, and rice vinegar give it a fresh, spicy crunch that makes it the perfect peanutty partner for grilled chicken or pork.

Cooks' Note

This is very good with Peanut Chicken (page 174).

Recipe information

  • Yield

    serves 6

Ingredients

1/4 cup peanut oil
2 tablespoons seasoned rice vinegar
1 teaspoon light brown sugar
2 teaspoons toasted sesame oil
2 teaspoons soy sauce
1 teaspoon hot chile sauce, such as Sriracha
1/2 large head napa cabbage, very finely chopped
1/2 cup thinly sliced green onions, white and green parts
1 bunch fresh cilantro, chopped
1/2 cup dry, unsalted roasted peanuts, chopped
Salt and freshly ground black pepper

Preparation

  1. Step 1

    In a bowl or glass measuring cup, mix together the peanut oil, rice vinegar, brown sugar, sesame oil, soy sauce, and chile sauce. Whisk together until the dressing is well combined.

    Step 2

    In large plastic bag or glass bowl, gently combine the cabbage, green onions, and cilantro. Add the dressing and chopped peanuts, season with salt and pepper, and stir a few times until the peanuts are mixed in.

A Southerly Course
TagsSlawSaladPeanutNutNapa CabbageCabbageLeafy GreensVegetableSideLunchDinnerDairy FreeVeganVegetarianQuickEasyCookbooks
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