Recipe by Julesong
A nice change from ordinary slaw, this one really hits the spot at summer picnics with its chilled veggies and spicy dressing. :)
Top Review by magpie diner
Really loved the flavour of this - the lime and peanut is really nice. I must admit I didn't bother with the first step of letting the cabbage sit in salt and then rinsing again. I should probably try that next time to see what difference it makes. I found the amount of dressing wasn't enough and I'm pretty sure my amount of cabbage was bang on. So after tossing, I quickly made another batch of the dressing, subbing water for oil the second time. Very tasty, I have left overs for tomorrow - thanks!
- 1⁄2 head green cabbage, finely shredded (about 1 lb)
- 1⁄4 head red cabbage or 1⁄4 head purple cabbage, finely shredded
- 1 large carrot, peeled and grated
- 1 teaspoon salt
- 2 tablespoons smooth natural-style peanut butter
- 2 tablespoons peanut oil
- 2 tablespoons rice wine vinegar
- 1 tablespoon soy sauce
- 1 teaspoon lime juice
- 1⁄2 teaspoon brown sugar, to taste
- 3 cloves garlic, minced
- 1 teaspoon ginger powder
- 1⁄4 teaspoon cayenne pepper, to taste
- 1⁄2 teaspoon minced seeded jalapeno, to taste (optional)
- 2 medium kohlrabi, bulbs peeled and grated (1 1/2 to 2 cups)
- 1⁄4 cup julienned water chestnut
- 4 green onions, thinly sliced
- 1⁄4 cup dried currant (optional)
- salt and pepper, to taste
- roasted sesame seeds, for garnish
Directions See How It's Made
- Toss the cabbages and carrot with 1 teaspoon salt in a colander set over a bowl or in the sink; let it stand until the cabbage wilts, which will take between 1 to 4 hours.
- Rinse the cabbage under cold running water (if you're serving the slaw immediately, rinse under water and then in a large bowl of ice water to chill).
- Press gently to drain then pat dry with paper towels; cabbage can be stored overnight in refrigerator to chill in a re-sealable container.
- To make the dressing, in a food processor purée together the peanut butter, oil, vinegar, soy sauce, lime juice, brown sugar, garlic, ginger, cayenne, and jalapeno (if using) until smooth (taste it at this point to see if you want to add more cayenne or jalapeno).
- Toss the dressing with the cabbage, carrot, grated kohlrabi, water chestnuts, and green onions (and the currants, if using - they add nice little surprising bits of sweetness to the slaw!) together in a bowl.
- Season with salt and pepper, to taste.
- Cover, and refrigerate until chilled and ready to serve; garnish with sesame seeds.
- Makes about 6 cups, serving 6 to 8.
- Note: you can also make the slaw without wilting the cabbage/carrot in the 1 tsp of salt - it's up to you. You might try it both ways to see which you prefer.