Thai Coleslaw with Curry Peanut Sauce
Ingredients
1 small head cabbage (red, green or a mix, shredded)
1 bunch fresh cilantro (stems and leaves, chopped)
1 to 2 large red bell pepper (julienned)
2 to 3 large carrots (julienned or shredded)
2 green onion or scallions (sliced)
1 handful peanuts
Dressing
1 cup unsalted creamy peanut butter
2 tablespoons honey
2 teaspoons celtic sea salt
2 tablespoons peanut oil
1 tablespoon curry powder
1 to 2 cloves fresh garlic (minced)
1 inch fresh ginger peeled and grated
1 splash rice vinegar
1 pinch cayenne (or red hot chili flakes, to taste)
1 cup boiling water
Directions
In a large salad bowl, toss together all the slaw ingredients except peanuts
In a blender or food processor, make the peanut sauce.
Combine peanut butter, honey, salt, oil, vinegar, garlic,
ginger and curry powder with ¼ cup hot water and blend.
Add more water as needed to thin, and blend until smooth.
Taste and add cayenne pepper or red hot chili flakes, to taste.
Gently toss slaw with about half a cup of the dressing, until coated.
Chill for about one hour. Garnish with peanuts right before serving.
NOTES
The peanut sauce can be made three days ahead. Transfer to a jar with an
airtight lid, and store in the refrigerator. Bring to room temperature before
tossing with the slaw ingredients.
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