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Nutty Coleslaw

This is the perfect accompaniment for Wolfgang's new Thick Country Potato Soup or Roast Chicken with Wild Rice.

Courses: Salads, Sauces, Side dish
Serves: 4 people

Recipe Ingredients

2 cups 474mlShredded white cabbage
1   Carrot - grated
1 tablespoon 15mlWhite wine vinegar
1 tablespoon 15mlLemon juice
2 tablespoons 30mlPeanut butter - smooth
2 tablespoons 30mlMayonnaise
1 tablespoon 15mlSesame oil
1 teaspoon 5mlSoy sauce
1/3 cup 78mlUnsalted roasted peanuts
1 teaspoon 5mlButter
  Hot pepper sauce - to taste
1 teaspoon 5mlChopped fresh parsley
  Salt - to taste
  Freshly-ground black pepper - to taste

Recipe Instructions

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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