Nutty Coleslaw

Recipe Ingredients

2 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

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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