Asian-y Coleslaw with Peanuts (No Mayo)

I love coleslaw, and I’m not afraid to admit that I like a little mayo too. A light layer on sandwiches, a touch in tuna salad, as the base in any kind of “secret sauce,” a lot of recipes are just better with mayonnaise. This is where my friend Marni and I part culinary ways. She doesn’t just dislike the great white condiment, she despises it. The look, the flavor, the texture, the very mention of mayo elicits an incredibly dramatic reaction. She probably just stopped reading this.

Last week, I was searching for a peanut coleslaw recipe I had  last summer. Instead I came across this mayo-free Asian inspired slaw with peanuts. I thought of Marni, and mayo-haters everywhere, and decided to make it. I brought it to a family barbecue and it had all the makings of a great cloeslaw: crunchy, fresh, flavorful. Great with ribs.

This one’s for you, Marnicakes.

Asian Coleslaw with Peanuts

Serves: 8

Meaty Monitor: Not the main event, but perfect as a side dish to hearty bbq fare.

Ingredients:

• 5 tablespoons peanut butter (smooth or crunchy)
• 2 teaspoons toasted sesame oil
• 3 cloves garlic, minced
• 1/2 teaspoon salt
• 3 tablespoons rice vinegar
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon honey
• 1/2 teaspoon tabasco sauce
• 1 cup chopped green onions
• 1/2 cup chopped cilantro leaves
• 1/4 cup chopped parsley leaves
• 2 red bell peppers, cored, de-seeded and thinly sliced
• 8 cups shredded green cabbage (about 2 medium heads)
• 2 tablespoons toasted sesame seeds (optional)
• 3/4 cup roasted, salted peanuts

Directions:

• To create slaw dressing, combine peanut butter, sesame oil, garlic, salt, vinegar, honey, soy sauce and tabasco in a bowl and whisk until well combined & smooth. If you find that the dressing is too thick, whisk in a little water.
• Chop green onions and cilantro. Seed and core red bell peppers and slice into long, thin slivers.
• Peel and discard outer leaves from green cabbage heads. Cut it into quarters and remove cores. Using a sharp knife, slice thin to shred into a slaw.
• Toss cabbage, red peppers, green onions and parsley in a big bowl. Pour dressing over slaw and toss to coat well. Add peanuts, cilantro and sesame seeds. Toss once more. Cover and let slaw sit at least one hour before serving, a few hours to marinate in the fridge is ideal.

This slaw is even better the next day. Enjoy!

-Hill