Ingredients for Spicy Peanut Slaw
- Green Cabbage
- Red Cabbage
- 1 medium carrot (shredded)
- 1 teaspoon salt
- Natural Style Peanut Butter
- Peanut Oil
- Rice Wine Vinegar
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 2 cloves garlic (minced)
- Ginger Powder
- Cayenne Pepper
- 1/4 cup finely chopped jalapeño (seeds removed for less heat)
- 1 cup grated kohlrabi
- Water Chestnut
- 1/4 cup thinly sliced green onions
- Dried Currant
- Salt And Pepper
- Roasted Sesame Seeds
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How to Make Spicy Peanut Slaw
- In a large colander set over a bowl, combine 1 small green cabbage (shredded), 1/2 small red cabbage (shredded), and 1 medium carrot (shredded) with 1 teaspoon salt.
- Let the mixture stand for 1-4 hours, or until the cabbages have wilted slightly.
- Rinse the cabbage and carrot mixture thoroughly under cold running water.
- Gently press to remove excess water, then pat dry with paper towels.
- (Optional) Refrigerate the cabbage mixture in a resealable container overnight to chill.
- In a food processor, combine 1/2 cup creamy peanut butter, 1/4 cup vegetable oil, 2 tablespoons rice vinegar, 2 tablespoons soy sauce, 1 tablespoon lime juice, 1 tablespoon brown sugar, 2 cloves garlic (minced), 1 tablespoon grated ginger, 1/2 teaspoon cayenne pepper (or to taste), and 1/4 cup finely chopped jalapeño (seeds removed for less heat). Process until completely smooth.
- In a large bowl, combine the chilled cabbage mixture, 1 cup grated kohlrabi, 1/2 cup water chestnuts (sliced), and 1/4 cup thinly sliced green onions.
- Pour the peanut dressing over the slaw and toss to coat evenly.
- Season generously with salt and pepper to taste.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld and the slaw to chill completely.
- Garnish with 1 tablespoon sesame seeds before serving.
- Makes approximately 6 cups, serving 6-8 people.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
24g
Fat
6g
Carbs
4g
