Szechuan Slaw

szechuan slawWhen 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!

how good is that

Szechuan Slaw
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  1. 3 cloves garlic
  2. 1 1/2 inches of fresh ginger- peeled and diced
  3. ¼ cup vegetable oil
  4. ¼ cup tahini
  5. ¼ cup peanut butter
  6. ¼ cup soy sauce
  7. ½ cup cooking sherry
  8. 2 tablespoons honey
  9. 1 tablespoon sesame oil
  10. ½ teaspoon pepper
  11. cayenne to taste
  12. ½ head of green cabbage
  13. ½ head of red cabbage
  14. ½ bunch of radishes
  15. 1 bunch green onions
  16. ½ red bell pepper
  17. ½ yellow bell pepper
  18. 1 cup dry roasted peanuts
To Make Sauce
  1. 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
  1. 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.
  2. 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.
  3. 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