Saturday, March 12, 2016

Thai Peanut Slaw

Spring is here, but we're still eating storage crops. This recipe calls for carrots and celeriac alongside the cabbage, but you could sub in (or add) other root veggies like turnips or winter radishes if you like. Substitute thinly sliced red onion for the scallions if you don't have scallions on hand. And you could garnish with fresh cilantro if you have some.

1 small green cabbage, very thinly sliced
1 small celeriac root, peeled and shredded
1 large carrot, shredded
1 bunch scallions, thinly sliced (optional)
1/2 cup Peanut Sauce
3 Tbsp rice vinegar

Combine all veggies in a large bowl.

Combine peanut sauce and rice vinegar and stir well. Drizzle over the veggie mixture and toss until all veggies are coated. Refrigerate slaw for at least a few hours and up to a few days. Serve cold or room temperature..

Serves about 8.

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