Peanut Cabbage Slaw

2
Total Time
17 min
Prep
15 min
Cook
2 min
Serves
8
Difficulty
Moderate
If you have a large strainer on hand, it's easy to blanch veggies. Just put them in the strainer; once the water's boiling, lower the strainer into the water.

Ingredients

cilantro

¾ cup(s), packed

rice wine vinegar

¼ cup(s)

salted creamy peanut butter

1 Tbsp

Dijon mustard

2 tsp

ground coriander

½ tsp

sugar

½ tsp

table salt

¼ tsp

cayenne pepper

tsp

peanut oil

2 Tbsp

snow peas

¾ cup(s), chopped

uncooked Chinese cabbage

1 head(s), shredded lengthwise

sweet red pepper(s)

1 medium, seeded and julienned

uncooked carrot(s)

1 medium, shredded

Instructions

  1. In a food processor or blender, combine cilantro, vinegar, peanut butter, mustard, coriander, sugar, salt and cayenne; puree. Drizzle in oil; whirl until blended. Transfer to a large bowl.
  2. In a pot of boiling salted water, blanch snow peas until bright green, about 15 seconds. Drain, rinse immediately under cold water and drain again. Dry well and add to the dressing. Add cabbage, bell pepper and carrot; toss to combine. Refrigerate, covered, until the flavors are blended, at least 2 hours.

Notes

When the cooking time is up, run the veggies, still in the strainer, under cold water (or immerse them in a bowl of ice water).

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