Thursday, July 26, 2012

Thai-Style Peanut Cole Slaw


Each Friday evening, I try to stop by and visit with my friends at the Dixboro Farmers' Market. I schmooze, I shop ... it's a good way to end the week.

I bought some baked cinnamon honey almonds from Nana's Nuts, which donates some of the profits from sales to the C.S. Mott Children's Hospital at the University of Michigan to help provide some fun and diversion for sick kids. I bought a beautiful loaf of sourdough rye bread - complete with caraway, which makes it an authentic rye (to my mind, and to that of Jeremiah, the baker) - from The Mother Loaf, which specializes in "naturally leavened breads made with locally sourced, organic ingredients." And I bought some healthy fruit-based snack bars from Motor City Munchies, which are "organic, local, gluten free, raw, vegan" ... and delicious.

I'd been craving cole slaw, so I made sure to buy a cabbage from Ferris Farms, which always has such lovely vegetables (kale, potatoes, carrots, lettuces). But I wasn't in the mood for either a creamy cole slaw or a tart, vinegar-based one; I specifically wanted one with a peanutty Thai influence.

So, that's what I made. And it was so, so good! This was just an inspired concoction, and it turned out perfectly on the first try ... what serendipity ... :)


Thai-Style Peanut Cole Slaw

Salad:
1 small head cabbage, cored, quartered, sliced
1/2 small red onion, sliced thin
1/8 cup chopped fresh basil
1/3 cup chopped fresh cilantro
generous pinch of kosher salt
generous pinch of freshly ground black pepper
generous pinch of red pepper flakes
1/3 cup dry roasted peanuts, chopped

Dressing:
2 tablespoons rice vinegar
2 tablespoons vegetable oil
1 tablespoon sesame oil
1 tablespoon teriyaki sauce
3 tablespoons smooth peanut butter

Combine all of the salad ingredients in a large mixing bowl.

Combine the vinegar, oils, and teriyaki sauce in a small bowl; whisk in the peanut butter until the dressing is smooth, then pour over the vegetables. Stir to combine, then let cole slaw rest for 30 minutes before serving.

Serves 4.

8 comments:

Cranberry Morning said...

Hmmm. I think I have everything for that recipe except the teriyaki sauce. Well, that is if I sneak one of the cabbages from our son's side of the garden. lol Looks delicious!

Jenn said...

We love coleslaw and I'm always looking for new ways to jazz it up! Love this version.. of course I love Thai flavors so it's not a huge surprise :)

Daniel Saraga said...

we have Thai basil in the garden. I think this will be on our to-do list for tomorrow!

Bibi @ Bibi's Culinary Journey said...

Now, this is different.....I love it:) You are so creative, Mary!

I do my Farmer's Market rounds on Saturday morning...I am so looking forward tomorrow. My fridge is empty:)

Debra said...

Oh my! I think I have to try this. We just found out our daughter has probably out grown her peanut allergy. I am so excited to add that food back into our diet!

Chris said...

When I finally get to blog each week, I normally start from oldest to newest posts. But when I saw Thai style peanut cole slaw, I came straight here and bookmarked this recipe!

Judee @ Gluten Free A-Z said...

How different ! Looks like a winner to me.

Candace said...

I love anything Thai! This looks soooo delicious!

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