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Peanut cabbage slaw

2
Points®
Total Time
17 min
Prep
15 min
Cook
2 min
Serves
8
Difficulty
Moderate
If you have a large strainer on hand, it's super-easy to blanch the snow peas. Just put them in a strainer, and once the water's boiling, lower the strainer into the water. When the cooking time is up, run the peas, still in the strainer, under cold water (or immerse them in a bowl of ice water). You can use this method to blanch nearly any type of veggie. You'll love how the snow peas go with Chinese cabbage, red peppers, and carrots. The dressing features fresh cilantro, vinegar, peanut butter, Dijon mustard, and lots of spices and nicely complements the veggies. It all combines to form a beautiful-looking, acidic, nutty slaw that hits all the right flavor profiles.

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

⅛ tsp

Peanut oil

2 Tbsp

Snow peas

¾ cup(s), whole, chopped

Chinese (pak-choi) cabbage

1 head(s), shredded lengthwise

Red bell pepper

1 medium, seeded and julienned

Carrots

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.

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