Nutty Coleslaw
By: Helen Pitlick
Published: Friday, February 12, 2010 - 11:08pm

Ingredients




2 cups shredded white cabbage
1 carrot grated
1 tablespoon white wine vinegar
1 tablespoon lemon juice
2 tablespoons peanut butter smooth
2 tablespoons mayonnaise
1 tablespoon sesame oil
1 teaspoon soy sauce
cup unsalted roasted peanuts
1 teaspoon butter
Hot pepper sauce to taste
1 teaspoon chopped fresh parsley
Salt to taste
Freshly-ground black pepper to taste

Preparation

1 Wash the cabbage and then shred it into thin slices. 2 Mix the vinegar, lemon juice, peanut butter, mayonnaise, sesame oil, and soy sauce in a bowl. Blend well and season with salt, pepper, and a dash of hot pepper sauce if you like it fiery. 3 Pour this mixture over the cabbage and grated carrot in a large bowl. Toss energetically. Place in the refrigerator, covered, for at least an hour. 4 Meanwhile melt the butter in a saucepan, add the peanuts and stir for three or four minutes until the peanuts are golden brown. Be careful to avoid burning the peanuts. Drain on a paper towel, cool, and sprinkle with chopped parsley over the salad immediately prior to serving.

About


This is the perfect accompaniment for potato soup or roast chicken with wild rice.