I just arrived back from beautiful Greece a little past midnight. Until I get those posts up, I have a backlog of things I prepared before my trip. After taking a cooking class last month, I was up to my head in fish sauce, lime juice, tamarind, and lots of other wonderful Thai ingredients. This Food and Wine coleslaw recipe was contributed by our neighbor to accompany our Thai food party and it went perfectly. If you are in a rush to throw dinner together, just grab a coleslaw-type bag of pre-chopped cabbage and whip up the dressing. If you plan on having leftovers, reserve some of the dressing in a jar and pour over the salad right before serving to preserve freshness.
Asian-Style Spicy Coleslaw from Food and Wine
1/4 cup plus 2 tablespoons smooth peanut butter
3 tablespoons fresh lime juice
3 tablespoons fish sauce
3 tablespoons sugar
3 garlic cloves, minced
1 tablespoon Sriracha chili sauce
2 pounds napa cabbage, thinly sliced (12 cups)
3/4 pound red cabbage, thinly sliced (3 cups_
3 medium carrots, julienned
2 red bell peppers, thinly sliced
3 tablespoons chopped cilantro
15 mint leaves
salt and freshly ground pepper
In a medium bowl, whisk the peanut butter with the lime juice, fish sauce, water, sugar, garlic, and Sriracha.
In a large bowl, toss the napa and red cabbages with the carrots, peppers, cilantro, and mint. Toss the salad with the dress and season with salt and pepper. Serve right away. Enjoy!