Peanutty Coleslaw


Recipe excerpted from James McNair's Salads

Serves 8

  • 1 head cabbage (about 1½ pounds)
  • 3 tablespoons rice wine or white vinegar
  • 3 tablespoons freshly squeezed lemon juice
  • 1/3 cup Asian-style sesame oil
  • 1/3 cup smooth peanut butter, at room temperature
  • 1 cup mayonnaise
  • 1 tablespoon soy sauce
  • salt, pepper
  • hot chile oil
  • 1 tablespoon unsalted butter
  • 1 cup unsalted roasted peanuts
  • Pesticide-free edible flowers for garnish (optional)

Peanutty Coleslaw

Peanutty Coleslaw 

Click image to enlarge


Discard any wilted outer leaves of cabbage. Rinse under cold running water. Shred cabbage and place in large bowl.

In a food processor or blender, combine vinegar, lemon juice, sesame oil, peanut butter, mayonnaise, and soy sauce. Blend well. Season to taste with salt, pepper, and chile oil. Pour vinegar mixture over cabbage and toss thoroughly. Cover at net stand at room temperature for about 2 hours, or refrigerate for up to 24 hours. Return to room temperature before serving.

In a skillet, melt the butter over low heat. Add the peanuts and cook, stirring frequently, until the peanuts are golden brown and fragrant, about 3 minutes; watch carefully to prevent burning. Transfer to paper towels to drain and cool.

Just before serving, stir in most of the peanuts, saving a few to sprinkle over the top. Garnish with flowers, if desired.

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<p>How much vinegar to use?</p>

<p>Sorry for the omission; 3 tablespoons of rice wine or white wine vinegar.</p>

Best Regards,

Susan Ford, Publisher

Louisiana Kitchen & Culture

<p>Vinegar is listed in the Method, but not in the ingredient list. &nbsp;What kind, and how much??</p>