Asian Slaw with Salty and Sweet Peanut Soy Dressing
I found this recipe on Serious Eats and liked it quite a lot.
For the dressing:
- 1/4 cup honey
- 1/4 cup peanut or other vegetable oil
- 1/4 cup unseasoned rice vinegar (cider vinegar is a good substitution)
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1 tablespoon peanut butter or more to taste
- 1/2 teaspoon salt
- 1/2 teaspoon Sriracha sauce or more to taste
- 1 tablespoon minced fresh ginger
- 1 large garlic clove, minced
Note that because this dressing contains raw garlic, it must be kept refrigerated and must
be used within four days due to the risk of botulism.
For the Slaw
- 1 small head shredded green or white cabbage (about 1 quart)
- 2 large carrots, peeled and grated on the large holes of a box grater (about 2 cups)
- 1 red bell pepper, thinly sliced
- 1 cup cooked and shelled edamame
- 2 medium scallions, thinly sliced at a bias (can use red onion instead, about 1/4 cup)
- 1/2 cup loosely packed chopped fresh cilantro
- 1/2 cup chopped or whole salted peanuts (optional)
Mix all the dressing ingredients and whisk to dissolve the peanut butter. Taste and adjust
seasoning if desired, but bear in mind the flavor will be diluted once spread on the slaw.
Combine all the cole slaw ingredients.
At this point, everything can sit in the fridge until a bit before you want to eat it.
(If you want this to last more than a day, just dress the slaw a bit at a time.)
Dress the salad as desired and let sit for at least 10 minutes for the vegetables to
soak up the flavor of the slaw and for the cabbage to soften. Taste and adjust seasoning