a lovely process: peanutty coleslaw

Last night I was planning to make this peanutty coleslaw recipe, however, Cornelius was re-organizing our office space and had to disconnect our internet connection. Instead of waiting around until he finished up, I decided to go it alone and managed to concoct the most yummy cabbage salad. I wish I could recall the exact measurements, but for me & peanut sauce, it’s all a matter of taste and add more and taste again. Here’s the basic “recipe”:

And while the salad was delicious for dinner, it was even better the next day for lunch. I shredded up some of our leftover chicken breast and mixed it up with the cabbage salad and enjoyed every peanutty bite.

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5 comments to “a lovely process: peanutty coleslaw”

  1. 1
    Joanne   April 10, 2007 at 8:37 pm

    Peanut sauces are amazing. I just recently discovered their versatility and have been adding them to my Asian dishes like basmati rice and soba noodles but I have yet to venture into the realm of salads. Judging from this recipe, it has all the makings of a great peanut sauce and some new surprises too. For instance, what is sirracha?

  2. 2
    kickpleat   April 10, 2007 at 8:42 pm

    ooh, i spelt it wrong….it’s Sriracha & it’s a great asian hot sauce (the kind with the rooster on the bottle that exists on every table in every asian restaurant!)

  3. 3
    Russ   April 11, 2007 at 8:39 pm

    Bought a purple cabbage and a green one and made both this and that awesome soup. Very easy to make and out-of-this-world good! Thanks for the recipes.

    That peanut sauce would be awesome with noodles and shrimp too.

  4. 4
    kickpleat   April 13, 2007 at 8:17 pm

    russ, i’m so excited that you made 2 cabbage recipes of mine! glad you enjoyed them and last night i made chicken skewers and served them with the leftover peanut sauce! yum.

  5. 5
    C'tina   June 18, 2007 at 3:36 pm

    I just made this salad…I love the flavors….have some leftover chicken from “Antipasto Salad with Grilled Chicken” (Food & Wine, July 1996. There is a veggie stand on my way home, that uses the honor system…there were cabbages and I immediately thought of your recipe!

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