Peanut Cabbage Slaw
- Total Time
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.
cilantro¾ cup(s), packed
rice wine vinegar¼ cup(s)
salted creamy peanut butter1 Tbsp
Dijon mustard2 tsp
ground coriander½ tsp
table salt¼ tsp
cayenne pepper⅛ tsp
peanut oil2 Tbsp
snow peas¾ cup(s), chopped
uncooked Chinese cabbage1 head(s), shredded lengthwise
sweet red pepper(s)1 medium, seeded and julienned
uncooked carrot(s)1 medium, shredded
- 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.
- 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.