Pinterest strikes again… I made this Asian Slaw yesterday for lunch, but the dressing did not impress me. Today I made it again, but used a dressing I made with Yard House’s Norwegian Salmon. It was perfect. The dressing yields about 2 cups, so I save the dressing to use with chicken later in the week. This recipe is inspired by:
Here is my rendition:
Asian Slaw with Spicy Peanut Dressing
goodcookbecky Serves 4
For the Slaw:
- 1/2 head Napa Cabbage, cut thinly
- 1/4 head medium size red cabbage, cut thinly
- 1 cup sugar peas
- 1/2 cup cashew nuts
- 1 avocado. diced
- 1/4 cup chopped cilantro, optional
- 1/4 cup smooth peanut butter
- 1/4 cup honey
- 1/4 cup soy sauce
- 1/2 cup seasoned rice vinegar
- 1/4 cup coarsely chopped ginger
- 2 Tbsp minced garlic
- 1/4 cup sesame oil
- 1 tsp cayenne pepper
Combine the slaw ingredients in a large salad bowl.
Prepare the salad dressing by combining the ingredients in a food processor or blender (or use an immersion blender) and process until smooth.
Refrigerate until needed.
Toss slaw with 1/2 cup dressing and serve.
I will be making this one again – and again!