Wednesday, March 28, 2012

Valerie's Asian Coleslaw

This coleslaw recipes came to me from a friend who enjoys to cook as much as me. She has shared several wonderful recipes that our family enjoys, and I want to pass them on to you!
Compared to many mayo-rich coleslaw salads, this one has a refreshing Asian vinaigrette that packs a jalapeno-ginger punch to it. To make it into a main dish, or lunch you can add some shredded grilled chicken breast for the added protein.

Feel free to make a big batch of it for a potluck or family gathering. Just double the recipe. If you are strapped on time, Trader Joe's has a great Spicy-Thai dressing that would be exceptional on this salad.  Enjoy!
Coleslaw Recipe
Makes: 4-6 servings Prep: 45  minutes  Cooking Time: 0 minutes

3/4 peanuts, unsalted, chopped
1/2 green cabbage, shredded or grated
2 cups purple cabbage, shredded or grated
1 jalapeno chile, seeded and diced
3/4 c cilantro, chopped (1 bunch)
2 carrots, grated
2 green onions, minced

5 TB rice vinegar
5 TB olive oil or canola oil
5 TB peanut butter, smooth
3 TB soy sauce
3 TB agave syrup, honey, or brown sugar
2 TB fresh ginger, peeled and minced (see Tip below)
1-2 garlic cloves, minced
3 TB lime or lemon juice

Optional: shredded cooked chicken breast
1. In a skillet, roast peanut for 5-10 minutes over medium heat, until golden.
2. Cut the cabbage into half. Cut out the core, and using either a grater or knife shred into bit sized thin pieces. 
3. Combine cabbage through green onions in a large bowl. 
4. In a small bowl whisk together the dressing. 
5. Pour dressing over individual plates of coleslaw. Top with peanuts. If there is any leftover dressing and coleslaw, keep them separate in the fridge and repeat step 5 again. 

Tip: If you have a hard time grating or chopping the ginger, try freezing it for 15-30 minutes. Much easier to handle!

Who likes to change it up?

~Add cranberries or raisins to coleslaw.
~add grapes, omit peanuts, add walnuts, add chopped apples and celery for more of a Waldorf coleslaw.


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