Asian Peanut Slaw

The spring reset is officially in full swing!  I have to admit it hasn’t been too bad so far aside from a few nights were I really wanted a glass of wine and some cheese.  Thank goodness for La Croix water with frozen fruit as a stand in.  Anyway, before the spring reset officially kicked off I made this delicious Asian Peanut Slaw over the weekend for a dinner party with some friends and I can’t stop thinking about it.  Plus it was from one of my favorites, the Thug Kitchen cookbook so it qualifies as my 2015 cookbook challenge entry for the week!

asian peanut slawI modified the recipe a bit to accommodate my allergies (swapped coconut aminos for the soy) and added some diced peanuts at the end for an added crunch.  This was super simple to whip together and was a nice change of pace from your traditional slaw made with mayonnaise.

If you don’t like peanut butter or have an allergy, you could definitely swap in almond butter instead.  I happen to love almond butter and am already planning on creating a version using almond instead of peanut.asian peanut slaw and pulled porkWe paired this with some slow cooker kalua pork and roasted vegetables, but I think it would also make a nice side salad or even as a filling for some Asian fusion tacos.  The possibilities are endless…

Asian Peanut Slaw (adapted from the Thug Kitchen cookbook)

Ingredients:

For the Dressing:

3 tbsp peanut butter

2 tbsp warm water

3 tbsp sesame oil

2 tsp coconut aminos

2 tbsp fresh lime juice

Salt, to taste

For the Slaw:

2 cups shredded red cabbage

2 cups shredded green cabbage

1 cup shredded carrot

1/3 cup diced green onion

1/3 cup peanuts, chopped

Directions:  

In a small mixing bowl mix together your dressing ingredients and set aside.  In a larger bowl add all of your slaw ingredients (except the peanuts) and toss together.

asian peanut slaw dressingGently pour your peanut sauce on top of your slaw and continue to mix until well blended.

asian peanut slawAdd your chopped peanuts for garnish and enjoy.  This tastes best on the day it is made.

This is such an easy recipe and one I know I’ll be making again, especially with summer BBQ season around the corner…

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