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Asian Slaw With Peanuts
serves 2-4
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4 green onions, thinly sliced (dark green parts separated from white and light green parts)
2 tablespoons rice wine vinegar
1 teaspoon soy sauce
1 tablespoon fresh lime juice
1/8 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon honey
3 tablespoons canola oil
1 teaspoon sesame oil
1 head Napa cabbage, thinly sliced
2 carrots, coarsely grated
1 cup chopped fresh cilantro
1 cup unsalted peanuts, chopped
prep: 15 minutes
total: 20 minutes
small bowl
whisk
large bowl
1. In a bowl, whisk together the white part of the scallions, the rice wine vinegar, soy sauce, lime juice, salt and pepper. Let the mixture sit for 15 minutes. Prep the rest of the ingredients.
2. Next, while constantly whisking, drizzle the honey, canola oil and sesame oil into the scallion-vinegar mixture. Taste the vinaigrette and add more oil, soy sauce, lime juice or honey to balance the tastes.
3. Toss the green part of scallions, the cabbage and the carrots in a large bowl. Add the vinaigrette a little at a time until the slaw tastes good but isn't too heavy with dressing. Stir in the fresh cilantro and crushed peanuts.
2. Next, while constantly whisking, drizzle the honey, canola oil and sesame oil into the scallion-vinegar mixture. Taste the vinaigrette and add more oil, soy sauce, lime juice or honey to balance the tastes.
3. Toss the green part of scallions, the cabbage and the carrots in a large bowl. Add the vinaigrette a little at a time until the slaw tastes good but isn't too heavy with dressing. Stir in the fresh cilantro and crushed peanuts.
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