When push came to shove, I ended up choosing Sara's Peanut Slaw. My husband and I were having an impromptu dinner of turkey sandwiches (with good bread and deli turkey, yum!) and fruit salad, and I thought coleslaw would go with it really well. I was right! Usually I prefer mayo based coleslaw dressings, but the peanut version is really good. I think it would go really well with a main dish that has an Asian flair, I guess peanuts in savory dishes make me think of Thai food. Seems like a perfect side dish with all the grilling I hope to do this summer.
My only changes were to toast the chopped nuts, I left out the onion (don't like raw onion), and used a package of pre-shredded cabbage and carrots because shredding cabbage myself makes me want to gouge my eyeballs out.
Peanut Slaw
2 Tbsp sugar
2 Tbsp peanut butter
1 clove garlic, minced
2 Tbsp apple cider vinegar
1/2 tsp salt
2-3 Tbsp boiling water
1 lb bag pre-shredded cabbage and carrots that's packaged for coleslaw
1/2 C chopped peanuts
In a small bowl, whisk together the sugar, peanut butter, garlic, vinegar, and salt until smooth. Whisk in boiling water, using enough to make a salad dressing consistency (I used the full 3 Tbsp). Place shredded cabbage and carrots in a large bowl and pour dressing over top, toss gently to combine. Cover the bowl and refrigerate for a couple of hours.
Place chopped peanuts in a small skillet and toast over medium-low heat until they turn golden, about 3-5 minutes. Stir constantly so they don't burn and then immediately pour the toasted nuts into a bowl so they don't burn in the skillet while it cools down.
When you're ready to serve the coleslaw, toss it again and stir in the toasted peanuts.
Yield: About 6 servings
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Please note that the following linked recipes are from a general-interest blogging group that embraces all culinary tastes and styles. Please be sure to check ingredients carefully if you have specific needs or preferences.
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