We absolutely love a good coleslaw; crisp cabbage tossed in a cool creamy dressing is the essence of summertime eating. As a side dish or a topping to a pulled pork sandwich or barbecue ribs, coleslaw paired with savory meats, especially ones right off the grill, is a match of contrasts that work well together. As much as we love a traditional coleslaw recipe, there’s something to be said for changing up the old routine and trying something new. Fresh and new is exactly what we get with this Thai peanut dressing.
INGREDIENTS
1 bag coleslaw mix
1 red bell pepper, diced
4 green onions, thinly sliced
⅓ cup cilantro, chopped
Dressing:
⅓ cup creamy peanut butter
1 small lime
2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
1 ½ tablespoons sesame oil
2 tablespoons honey
1 tablespoon brown sugar
1 clove garlic, minced
2 teaspoons minced ginger
Salt and pepper, to taste
Sesame seeds, garnish
PREPARATION
Combine cabbage mix, bell pepper, onions and cilantro into a bowl.
Whisk peanut butter, the juice of 1 lime, vinegar, soy sauce, honey, brown sugar, oil, garlic and ginger until combined. Add salt and pepper, to taste.
Pour dressing over top of salad, toss to combine. Garnish with sesame seeds.