I’m in the process of whipping up an uber-delish peanut dipping sauce for tonight’s dinner.
After such a bold(?) statement, you may find yourselves with two thoughts floating around at the forefront of your minds:
Q1. how in the heck did I get so lucky as to be home at 2:40 p.m. puttering around the kitchen, playing with peanut butter..?
Q2. what’s on my culinary-docket for tonight..?
Yup. Good questions. I am proud of you.
A1. March break started today(!) Oh my gosh. Thank goooooodness. Beeeccaaauuusse, well, I was quickly becoming a zombie. And I’m scared of zombies.
A2. Summer rolls.
Isn’t this post about Asian Slaw? Ohh, you bet is it. However, I am not eating slaw for dinner. A shame, really. The process of combining the ingredients for tonight’s peanutty-dipping sauce, though, brought fond memories of this yummy coleslaw to my mind. Annnd, here we are.
You know what else I’m doing atm?
Baking up a delightful batch of peanut butter and chocolate granola. Which also has nothing to do with the slaw. But peanut butter is very close to being the best thing ever. So I’m baking, stirring, and reminiscing about its delight all at the same time.
Now, this slaw. SO good. The edamames are a beautifully-uncommon addition to coleslaw, and they add such a nice texture and flair to the dish. It is an Asian slaw, afterall.
Yum and yum. One can never have enough peanuttiness in their life.
And, today, I’m aiming for the jugular.
Asian Slaw with Ginger-Peanut Dressing
Adapted from Once Upon a Chef
for the dressing:
1/4 cup honey
1/4 cup vegetable oil
1/4 cup unseasoned rice vinegar
1 tablespoon soy sauce
1 teaspoon Asian sesame oil
2 tablespoons natural peanut butter
1/2 teaspoon salt
3/4 teaspoon Sriracha sauce, optional
1 tablespoon minced fresh ginger
1 small garlic clove, minced
for the slaw:
4 cups shredded cabbage (any variety or combination would work nicely)
2 cups prepared shredded carrot
1 red bell pepper, thinly sliced into bite-sized pieces
1 cup cooked and shelled edamame
2 medium scallions, finely sliced
1/2 cup unsalted peanuts
1 cup loosely packed chopped fresh cilantro
1. Make the dressing by combining all of the ingredients in a medium bowl. Stir until the peanut butter is dissolved. Set aside.
2. Combine all of the slaw ingredients in a large bowl. Add the dressing and toss well. Let sit at least ten minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary. Serve cold.
You know what’s even better than one Asian slaw??