Asian Slaw with Ginger Peanut Dressing

For the holiday, I made a Thai salad but didn't take a picture of it.  Since I still had slaw left, I decided to find a similar recipe and make it.  We liked the first and I think this one is even better.  The difference is the peanut butter.  I think nut butters make all the difference, no matter how little you put into the dish.

My favorite part of using peanut butter in a recipe is the spoonful I get to indulge on.  Yummy.

Asian Slaw with Ginger-Peanut Dressing  adapted  from Once Upon a Chef

Ingredients:

For the Dressing

1/4 cup honey

1/4 cup olive oil

1/4 cup unseasoned rice vinegar

1 tablespoon soy sauce

1 teaspoon Asian sesame oil

1 tablespoon peanut butter 

1/2 teaspoon salt

1 tablespoon minced fresh ginger

For the Slaw

4 cups prepared shredded coleslaw

2 cups prepared shredded carrots

1 red bell pepper, thinly sliced into bite-sized pieces

2 medium scallions, finely sliced

1/2 cup chopped salted peanuts

1/2 cup loosely packed chopped fresh cilantro

Method:

Make the dressing by combining all of the ingredients in a medium bowl. Stir until the peanut butter is dissolved. Set aside. (I put the ingredients in my mini food processor and swirled it for a few seconds.  That worked and it was smooth.)

Combine all of the slaw ingredients in a large bowl. Add the dressing and toss well. Let sit at least ten minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary Serve cold.

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