Nutty Coleslaw Recipe - Cooking Index
This is the perfect accompaniment for Wolfgang's new Thick Country Potato Soup or Roast Chicken with Wild Rice.
Courses: Salads, Sauces, Side dish2 cups | 474ml | Shredded white cabbage |
1 | Carrot - grated | |
1 tablespoon | 15ml | White wine vinegar |
1 tablespoon | 15ml | Lemon juice |
2 tablespoons | 30ml | Peanut butter - smooth |
2 tablespoons | 30ml | Mayonnaise |
1 tablespoon | 15ml | Sesame oil |
1 teaspoon | 5ml | Soy sauce |
1/3 cup | 78ml | Unsalted roasted peanuts |
1 teaspoon | 5ml | Butter |
Hot pepper sauce - to taste | ||
1 teaspoon | 5ml | Chopped fresh parsley |
Salt - to taste | ||
Freshly-ground black pepper - to taste |
Wash the cabbage and then shred it into thin slices.
Mix the vinegar, lemon juice, peanut butter, mayonnaise, sesame oil, and soy sauce in a bowl. Blend well and season with salt, pepper, and a dash of hot pepper sauce if you like it fiery.
Pour this mixture over the cabbage and grated carrot in a large bowl. Toss energetically. Place in the refrigerator, covered, for at least an hour.
Meanwhile melt the butter in a saucepan, add the peanuts and stir for three or four minutes until the peanuts are golden brown. Be careful to avoid burning the peanuts. Drain on a paper towel, cool, and sprinkle with chopped parsley over the salad immediately prior to serving.
This recipe yields 4 servings
Source:
Wolfgang Puck's Soups Site at http://www.wolfgangpucksoup.com/
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