The only thing I like more than summer’s bounty of garden fresh vegetables is summer’s bounty of garden fresh vegetables with an Asian-inspired kick. In most coleslaw recipes, the vegetables are so heavily saturated with high fat mayo that aside from maybe a little onion flavor, that’s pretty much all you taste. Swapping out the mayo for a ginger-peanut dressing adds a nutty, zingy and slightly spiciness, yet still highlights the flavors of all the fresh veggies and herbs.
As with so many of my recipes, there are no rules here. If you have only one color bell pepper, just use that. Some like it hot (me), but I know that some don’t and if you’re one of them, you can skip the jalapeno. The little red pepper pictured above is a Fresno chili pepper which packs about the same amount of heat as a jalapeno. Use one, both or neither. You can also use whatever kind of cabbage you like or can find. I like to add red cabbage mostly to make my slaw as colorful as possible… And also because it’s really more purple than red and how often do we get to eat something that’s healthy and purple?
I make the dressing in my Vitamix, but you can just as easily whisk all the ingredients together in a bowl. Use my Chef Shawn Brisby method of grating the ginger and squeezing out the ginger juice to keep the dressing smooth and little-ginger-pieces free.
- 3 cups Napa or Green Cabbage, thinly sliced
- 3 cups Red Cabbage, thinly sliced
- 2 large Carrots, julienned
- 1 Red Bell Pepper, thinly sliced
- 1 Yellow (or Orange) Bell Pepper, thinly sliced
- 1/2 medium Jalapeno, seeded and chopped
- 3-5 Scallions/Green onions, thinly sliced or chopped
- 3/4 cup fresh Cilantro, chopped, divided
- 1/4 cup Peanuts, salted and loosely chopped (or substitute Cashews)
- 1/4 cup Vegetable oil
- 1/4 cup unseasoned Rice Wine Vinegar
- 2 T. Honey
- 2 T. Peanut Butter (preferably natural, organic)
- 1 T. Sesame Oil
- 1 T low sodium Soy Sauce (or Tamari)
- 2 T minced Ginger root or Ginger Juice
- 2 T fresh Lemon juice
- Place all prepared vegetables in a large bowl, reserving 1/4 cup Cilantro.
- Whisk dressing ingredients together or blend in a blender or Vitamix until creamy.
- Pour dressing over vegetables and toss thoroughly.
- Just before serving, sprinkle peanuts on top and garnish with remaining Cilantro.