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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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The peanut notes in this slaw remind us of the Indonesian skewered meat dish saté. As a result, we think grilled steak, shrimp, or pork would make a terrific main course as an alternative to the Hoisin Five-Spice Chicken Legs. Ingredients:
1 tablespoon soy sauce |
1 tablespoon cider vinegar |
2 teaspoons asian sesame oil |
1 1/2 teaspoons minced peeled fresh ginger |
1 1/2 teaspoons asian chile paste |
1/4 cup creamy peanut butter |
1 teaspoon sugar |
1 tablespoon vegetable oil |
2 medium carrots, cut into julienne strips |
1/2 small head cabbage, cut into 1/4-inch-thick slices |
1/2 large cucumber, seeded and cut into julienne strips |
Directions:
1. Make dressing: Whisk together dressing ingredients.
2. Make slaw: Heat vegetable oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté carrots, stirring, until almost tender but not brown, about 2 minutes. Add cabbage and sauté, stirring and tossing constantly, until wilted but still crisp-tender, about 4 minutes. Remove from heat and add cucumber and dressing, tossing well to coat.
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