Yummy new recipe from here !
Alterations :-
1)
I didn't follow the quantity exactly but based the quantity on my own
preference. For example, I dislike using too much of sesame oil which
I've reduced to only a few drops.
2) Replaced rice wine vinegar with white vinegar.
3)
Replaced corriander with parsley. Not available in the shops near me*
sigh* ..with corriander the taste would have been more interesting for
sure.
Crunchy Peanut Slaw
serving: 1 big bowl of slaw, serves at least 8
Ingredients
1 medium head green cabbage, outer leaves removed
1 1/2 cups roasted, unsalted peanuts
1 bunch green onions
1 cup chopped cilantro (about two big handfuls unchopped)
Salt and pepper
Dressing:
1/2 cup light oil, like canola
3 tablespoons rice vinegar
1 tablespoon sugar (or more, to taste)
1 tablespoon sesame oil
1 teaspoon soy sauce (or more, to taste)
Method
Shred the cabbage very finely. The fineness of the shredded cabbage is really what makes this salad; you want it in in threads, almost, and with the threads chopped into bite-size lengths. Toss with the peanuts in a large bowl. Chop the scallions, including the green and white parts. Toss the scallions and chopped cilantro with the cabbage, seasoning very lightly with salt and pepper.
Whisk the dressing until emulsified, then taste and adjust to your own preferences of sweetness and saltiness.
Toss with the cabbage. Garnish with a few more peanuts and serve.
