Spicy Peanut Slaw

Name: Spicy Peanut Slaw
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 6 cups, 6-8 serving(s)
Ingredients: 1/2 head green cabbage, finely shredded (about 1 lb); 1/4 head red cabbage or 1/4 head purple cabbage, finely shredded; 1 large carrot, peeled and grated; 1 teaspoon salt; 2 tablespoons smooth natural-style peanut butter; 2 tablespoons peanut oil; 2 tablespoons rice wine vinegar; 1 tablespoon soy sauce; 1 teaspoon lime juice; 1/2 teaspoon brown sugar, to taste; 3 cloves garlic, minced; 1 teaspoon ginger powder; 1/4 teaspoon cayenne pepper, to taste; 1/2 teaspoon minced seeded jalapeno, to taste (optional); 2 medium kohlrabi, bulbs peeled and grated (1 1/2 to 2 cups); 1/4 cup julienned water chestnut; 4 green onions, thinly sliced; 1/4 cup dried currant (optional); salt and pepper, to taste; roasted sesame seeds, for garnish

Submitted by Julesong

"A nice change from ordinary slaw, this one really hits the spot at summer picnics with its chilled veggies and spicy dressing. :)"

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photo by magpie diner

Ready In:: 1hr 15mins
Ingredients:: 20
Yields:: 6 cups
Serves:: 6-8

ingredients

¹⁄₂ head green cabbage, finely shredded (about 1 lb)
¹⁄₄ head red cabbage or 1/4 head purple cabbage, finely shredded
1 large carrot, peeled and grated
1 teaspoon salt
2 tablespoons smooth natural-style peanut butter
2 tablespoons peanut oil
2 tablespoons rice wine vinegar
1 tablespoon soy sauce
1 teaspoon lime juice
¹⁄₂ teaspoon brown sugar, to taste
3 cloves garlic, minced
1 teaspoon ginger powder
¹⁄₄ teaspoon cayenne pepper, to taste
¹⁄₂ teaspoon minced seeded jalapeno, to taste (optional)
2 medium kohlrabi, bulbs peeled and grated (1 1/2 to 2 cups)
¹⁄₄ cup julienned water chestnut
4 green onions, thinly sliced
¹⁄₄ cup dried currant (optional)
salt and pepper, to taste
roasted sesame seeds, for garnish

directions

Toss the cabbages and carrot with 1 teaspoon salt in a colander set over a bowl or in the sink; let it stand until the cabbage wilts, which will take between 1 to 4 hours.
Rinse the cabbage under cold running water (if you're serving the slaw immediately, rinse under water and then in a large bowl of ice water to chill).
Press gently to drain then pat dry with paper towels; cabbage can be stored overnight in refrigerator to chill in a re-sealable container.
To make the dressing, in a food processor purée together the peanut butter, oil, vinegar, soy sauce, lime juice, brown sugar, garlic, ginger, cayenne, and jalapeno (if using) until smooth (taste it at this point to see if you want to add more cayenne or jalapeno).
Toss the dressing with the cabbage, carrot, grated kohlrabi, water chestnuts, and green onions (and the currants, if using - they add nice little surprising bits of sweetness to the slaw!) together in a bowl.
Season with salt and pepper, to taste.
Cover, and refrigerate until chilled and ready to serve; garnish with sesame seeds.
Makes about 6 cups, serving 6 to 8.
Note: you can also make the slaw without wilting the cabbage/carrot in the 1 tsp of salt - it's up to you. You might try it both ways to see which you prefer.

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Reviews

Really loved the flavour of this - the lime and peanut is really nice. I must admit I didn't bother with the first step of letting the cabbage sit in salt and then rinsing again. I should probably try that next time to see what difference it makes. I found the amount of dressing wasn't enough and I'm pretty sure my amount of cabbage was bang on. So after tossing, I quickly made another batch of the dressing, subbing water for oil the second time. Very tasty, I have left overs for tomorrow - thanks!

magpie diner

RECIPE SUBMITTED BY

Julesong

Tukwila, 87

It's simply this: I love to cook! :) I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. I am proud to say that I have several family members who are also on RecipeZaar! My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. Cooking peeve: food/cooking snobbery. Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.

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