Recipes
Spicy Peanut Slaw
- Servings: 8
- Difficulty: Easy
- Time:
- Provided by: Bruce Aidells
- 1 medium green cabbage, about 1 1/2 pounds, cored and shredded
- 3 cups shredded Napa cabbage
- 4 cups shredded red cabbage
- 2 carrots, shredded
- 1 red bell pepper, quartered, seeded and thinly sliced
- 6 green onions thinly sliced
- 1/2 cup finely chopped red onion
- 1 cup coarsely chopped cilantro
- 1 tart green apple cored and shredded
- 1 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons Hoisin sauce
- 2 tablespoons Asian sesame seed oil
- 3 tablespoons light brown sugar
- 1 tablespoon Tabasco sauce
- 3 tablespoons lemon juice plus more to taste
- 1 cup dry roasted peanuts
- Salt and freshly ground black pepper
Ingredients Print Recipe
Directions
Toss all the vegetables and the apple in a large bowl. In a separate smaller bowl, whisk together the mayonnaise, sour cream, Hoisin, sesame oil, sugar, Tabasco and lemon juice. Pour the dressing over the vegetables and toss in the peanuts. Continue to toss until all the vegetables are well coated with the dressing. Taste for salt, pepper and additional lemon juice. Serve at once or refrigerate up to 8 hours before serving.
Serve this spicy and crunchy slaw as a side dish to Hoisin Marinated Chicken Breasts or the Latino Dry Rub Grilled Steak. It goes very well with classic American ales such as Sierra Nevada Pale Ale or Sam Adams Boston Ale.
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