Asian Style Peanut Slaw
This slaw is crunchy, creamy and spicy with a hint of tang. It’s not only extremely delicious, it is also very healthy and satisfying.
You Will Need
Make the peanut sauce. (can be made the day ahead, let it warm up first)
Chop savoy and red cabbage into thin slices then put in a large bowl.
Dice red bell peppers into small pieces then add to cabbage.
Shred carrot, roughly chop cilantro, slice scallions, measure everything along with the almonds (can also sprinkle on top individual salads) then add to cabbage and mix in the peanut sauce.
Cut the stem off of the serrano, cut into 1/2 inch pieces (de-seed if you want it milder) and add to a food processor along with the garlic and grated ginger.
Turn on until minced. Scrape the sides at least once.
Add coconut milk and puree while adding peanut butter.
Add the rest of the ingredients and puree until smooth.
If refrigerated, let soften before use.