Serve with grilled flank steak, roast chicken, or fajitas.
3 tablespoons fresh lime juice
3 tablespoons rice vinegar
2 tablespoons fish sauce
1 tablespoon water
1 tablespoon creamy peanut butter
1 teaspoon chile paste with garlic
1 garlic clove, minced
6 cups shredded napa (Chinese) cabbage
2 cups shredded red cabbage
1 cup red bell pepper strips
1 cup shredded carrot
2 tablespoons chopped dry-roasted peanuts
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh mint
How to Make It
Combine first 7 ingredients in a large bowl, stirring with a whisk until blended. Add cabbages, bell pepper, and carrot, and toss gently to coat. Cover and marinate in refrigerator 1 hour. Stir in the peanuts, cilantro, and mint just before serving.
Wonderful dish! I didn't let marinate in the fridge for the 1 hr, but I did let the slaw rest in the bowl for ~30 minutes with the dressing on the counter. Overall, we thought this dish has a great (and authentic) Thai flavor profile. I omitted the mint, carrot and roasted peanuts, and next time I will do 1/2 of the cabbage slaw mix as broccoli slaw mix for some extra added crunch / nutrition. Feel free to sub the peanut butter for peanut satay sauce (depending on what you have on hand), and enjoy with some spring / egg rolls. Enjoy!
This is a great, easy Asian side dish. I have a ton of green (not napa) and red cabbage on hand and came across this recipe. It's light, refreshing and a great summer dish. Served it with some easy teriyaki grilled chicken. It doesn't look like it will be enough dressing for the amount of slaw, but a little goes a long way. Will definitely make again.
Very delicious!! Easy to make and assemble. Served with grilled flank steak. Even used some for an Asian taco with the steak...yum! Followed recipe exactly. Will definitely make again many time. Not too spicy and deliciously peanutty.
This is a wonderful slaw! I could have sworn that the recipe, when published in the magazine, said to add the dressing right before serving. In any case, that's what I did. I also only dressed whatever I thought we would eat in one meal. Then had more available to mix up the next day - and not soggy, just delicious! Served it with some grilled sweet and spicy shrimp with mint dipping sauce.