Tuesday, January 22, 2008

Zesty Asian Slaw Recipe

Many of you are here today after viewing my "Gourmet Again!" cooking show on YouTube! The most recent episode featured this colorful and delicious twist on traditional coleslaw, with a creamy-crunchy peanut dressing!

(Thanks to Aaatheena for providing positive feedback and becoming the inspiration for this blog).



8 cups red and green cabbage, shredded

2 carrots, shredded

4 small green onions, sliced


1 cup roasted unsalted peanuts

¼ cup low-fat mayonnaise or Vegenaise

¼ cup brown sugar and white sugar

1 clove garlic, minced

1 ½ tablespoon soy sauce

¼ teaspoon wasabi

½ teaspoon sesame oil

optional: 1 tablespoon rice wine


In a large bowl, combine cabbage, carrots and onions. Toss well to combine.

In food processor, pulse-chop peanuts until all pieces are very small, making the dressing slightly crunchy.

Add remaining ingredients, mixing thoroughly on low speed.

Pour the dressing over the slaw, toss to coat well.

Marinate for at least 6 hours or overnight, even better.

Chef’s Notes: Toss in some crunchy asian noodles just before serving!

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