Peanutty Coleslaw | Louisiana Kitchen & Culture
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Peanutty Coleslaw Recipe excerpted from James McNair's Salads Serves 8 | | Peanutty Coleslaw Click image to enlarge | Discard any wilted outer leaves of
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Cooking tools:
- Food processor
- Blender
- Chef's knife
- Cutting board
- Mixing bowl
- Skillet
- Stove
- Spoon
- Paper towel
- Refrigerator
Ingredients
- 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)
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