I have had crunchy purple cabbage mixed with easy peanut sauce and crunchy peanuts on my mind since December. In other words – a killer peanut slaw! In notes on my phone, I have one note named “To Make”, so peanut slaw along with peanut sauce been sitting there forever. I have to say that I came to terms that that list never goes down, on a contrary it just keeps growing. No matter how much I cook.
There are so many recipe ideas in my head, so I keep adding and adding. In all fairness, I should go through the list and delete ideas like “waffle fries”, “cauliflower falafel” and “coconut milk fish soup”. Because “Why and who on Earth would wanna eat that?!”. On another hand, I should probably go through the list and get some fresh ideas because I tend to get stuck in certain mode.
After shredding purple cabbage above I jumped in a car and drove to the store to get other ingredients for the peanut slaw. On the way to the till, I managed to grab 3 small green cabbages to make my mom’s quick pickled cabbage recipe. It is not a sauerkraut because it takes only 2 days to make and is sweeter, but it is sooooo good and so tasty.
I told mom to stop eye balling her ingredients and give me the recipe. It is already sitting in my email. So, expect another slaw recipe next week after I share my crackers recipe that took 10 bananas and 5 hours, and made 100 crackers. Thank God, it wasn’t butternut squash tots. My boys can eat crackers!
So, this peanut slaw. I do love Thai food flavours. I got Pad Thai zucchini noodles, Thai salmon, Thai turkey meatballs and Thai cauliflower rice under my sleeve. Now, slaw. But it is not really that Thai because I haven’t used coconut milk or red curry paste typically found in Thai cooking but at same time peanuts, bean sprouts, cilantro and green onions. So, somewhere in between.
One thing about this peanut slaw – dress it up right before serving because cabbage soaks up the peanut sauce. I did that mistake and we ate a dryer slaw for about 3 days. Still very good but I would rather have fresh saucy than soggy slaw.
- 1/2 medium head red cabbage, shredded
- 10 oz bag carrot matchsticks or shredded carrots
- 8 oz bag bean sprouts
- 1/4 cup peanuts, chopped
- 1/4 cup cilantro, chopped
- 3 green onion sprigs, chopped
- Peanut Sauce
- Prepare peanut sauce.
- In a large bowl, add cabbage, carrots, bean sprouts, peanuts, cilantro and green onions. Pour peanut sauce and gently mix for a few minutes. Serve immediately or prepare in advance and combine right before serving.
Servings Per Recipe: 8
Amount Per Serving = 2 cups:
Total Fat: 9.4 g
Cholesterol: 0.0 mg
Sodium: 514.7 mg
Total Carbs: 16.0 g
Dietary Fiber: 3.7 g
Protein: 8.3 g
WW Points+: 5