July 15th, 2014

Peanut Cilantro Slaw

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Peanut Cilantro Slaw

This week’s shares brought the appearance of so many of my favorites! One of the benefits of joining a CSA is eating with the seasons, our CSA shares change so much from June – November and it’s fun trying new things each week. I love fresh cilantro and this pairing with peanuts makes a crunchy slaw great – for barbecues and potlucks. Our very fresh cabbages are so sweet and mild tasting! I’m always surprised at how good they taste raw when I’m prepping vegetables. This slaw can be made ahead, the cabbage holds up well in the dressing, but if possible I would add the peanuts just before serving for the best crunch. Finely shred the cabbage, into bite size pieces.

Peanut Cilantro Slaw

I used the tops of cippolini onions, but you can also use scallions to mix with the cabbage and cilantro.

Peanut Cilantro Slaw by Early Morning Farm CSA

Whisk together the dressing ingredients. If you like a stronger tasting dressing add more tamari or maple syrup. A lot of slaw recipes call for sugar, which really brings out the sweetness of the cabbage, but I like to use maple syrup especially with the combination of tamari and toasted sesame oil.  Toss everything together and garnish with more peanuts if desired.

Peanut Cilantro Slaw

6 cups shredded cabbage
1 cup toasted, unsalted peanuts
1/2 bunch of cilantro, chopped
1/2 cup sliced scallions or onion tops

Dressing

1/4 cup canola oil
1 tablespoon tamari
1 tablespoon maple syrup
1 tablespoon toasted sesame oil
2 tablespoons rice vinegar

Combine cabbage, cilantro, scallions, and peanuts in a large bowl. Whisk together dressing ingredients. Toss dressing with cabbage mixture. Taste and adjust tamari or maple syrup if necessary.

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