Wednesday, October 29, 2014

Cabbage Slaw with Peanut Sauce Vinaigrette

This is one of those recipes that you will make over and over again. Parties, pot lucks, summer barbecues or "it's the middle of winter and nothing is in season" dinners, the Cabbage Slaw with Peanut Vinaigrette Sauce fits the bill perfectly. Crunchy cabbage, fresh...whatever is in season...vegetables and a spicy peanut sauce come together beautifully. Serve as a side dish of course, but also add some grilled chicken or shrimp and you have a main dish. Top fish tacos or pulled pork sandwiches for a different take on classic items.
I have a potluck dinner, a salad luncheon and a Halloween gathering this week. A friend is on vacation and, before she left, she asked me if I wanted to take her weekly farm share from the local CSA (Community Supported Agriculture) so it would not go to waste. I eagerly agreed. In the box were two huge heads of cabbage. YES! The cabbage slaw is being made for all three events.I just don't get tired of this dish. Happy Halloween everyone.

Cabbage Slaw with Peanut Sauce Vinaigrette
(10- 12 servings)

1 medium head cabbage (green or purple) shredded
1 green bell pepper, chopped
2 zucchini, shredded (optional, only in season)
3 green onions, chopped
1/2 red onion, chopped
6  radishes, shredded
Peanut Sauce Vinaigrette (recipe follows)
3 scallions, chopped
1/4 cup sesame seeds
1/4 cup roasted, salted peanuts, coarsely chopped

Combine first 6 ingredients in a large bowl. Pour half of Peanut Sauce over slaw and stir to combine. Add additional sauce to desired consistency. Refrigerate a minimum of 1 hour, or until cold. Serve topped with scallions, sesame seeds and peanuts.

Keeps refrigerated for up to 2 days.

Peanut Sauce Vinaigrette
1/4 cup organic natural peanut butter (with oil on top) Stir in oil before measuring
1/4 cup seasoned rice wine vinegar
2 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons olive oil
2 tablespoons coconut sugar
2-3 teaspoons chile-garlic sauce
1 clove garlic
1/2 inch piece fresh ginger, peeled

 Add all ingredients (just 2 teaspoons chile-garlic sauce) to bowl of blender or food processor. Process until smooth. Add 1-2 tablespoons water if sauce seems too thick. Taste and add the additional teaspoon of chile-garlic sauce if you want it a bit spicier. Set aside or refrigerate.

It is "Halloween Treats" week at Food Network's Fall Fest roundup. Do you have a favorite Halloween recipe? Share in the comments section and/or link to your blog if you have one. 

Feed Me Phoebe: 7 Frighteningly Healthy Halloween Recipes
Jeanette's Healthy Living: 
Creamy Red Curry Coconut Butternut Squash Soup
The Heritage Cook: 
Fried Cheese "Fingers" with Spicy "Bloody" Dipping Sauce (Gluten-Free)
The Lemon Bowl: L
ebanese Stuffed Peppers with Cinnamon and Pine Nuts
Cookie Dough Bites
The Best Halloween Candy and Cocktail Pairings
Elephants and the Coconut Trees: 
Halloween-Themed Appetizer: Beet and Cucumber Rolls
Taste with the Eyes: 
Malted and Salted: Milk Chocolate Pots de Creme
Big Girls, Small Kitchen: 
Olive Oil-Maple Granola Walnuts
Swing Eats: 
Scary Monster Fingers Cheesy Bread Sticks (gluten-free)
Napa Farmhouse 1885: 
Cabbage Slaw with Peanut Sauce Vinaigrette
Red or Green: 
Spicy Chard Chips
Virtually Homemade: 
Pumpkin Spice White Chocolate Rice Krispie Treat {Gluten Free}
Dishing With Divya: 
Egg Puffs
FN Dish: 
Trick or Treat! Your Guide to Being the Most-Popular House on the Block


I have started sharing my newest blog "California Girl in Taos."  Please visit and let me know what you think.

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