Szechuan Slaw
When we were on our road trip a few weeks ago, we had dinner a place in Portland that served a very good peanut slaw. I’m typically not a fan of coleslaws, but this dish was very good. I thought about the flavors and realized that the Ina Garten, the Barefoot Contessa makes a Szechuan noodle recipe that has a very similar flavor profile. So, once I got home, I set out to try to make my own version of the peanut slaw, with help from Ina. Give this t a try — it’s a great summer salad!
Szechuan Slaw
2015-06-01 11:32:17
Ingredients
- 3 cloves garlic
- 1 1/2 inches of fresh ginger- peeled and diced
- ¼ cup vegetable oil
- ¼ cup tahini
- ¼ cup peanut butter
- ¼ cup soy sauce
- ½ cup cooking sherry
- 2 tablespoons honey
- 1 tablespoon sesame oil
- ½ teaspoon pepper
- cayenne to taste
- ½ head of green cabbage
- ½ head of red cabbage
- ½ bunch of radishes
- 1 bunch green onions
- ½ red bell pepper
- ½ yellow bell pepper
- 1 cup dry roasted peanuts
To Make Sauce
- Pulse the garlic and diced ginger in a food processor. Once minced, add in remaining ingredients from vegetable oil to cayenne. Process until smooth.
To Make Slaw
- In a clean food processor bowl with a shredding disk, shred the cabbage. If you don’t have a disk, then you can slice it thin with a knife. Place into a large bowl.
- Slice the radish in half and then into thin ½ circle slices. Slice the bell peppers into thin slices no longer than 2 inches in length. Slice the green onions on the diagonal.
- Toss all together and top with peanuts.
Adapted from with help from the Barefoot Contessa
Adapted from with help from the Barefoot Contessa
Shaun Myrick https://www.shaunmyrick.com/
