The first time I had a peanut slaw was in a Southern BBQ restaurant. I loved the tangy, bright vinegar dressing that was slightly sweet and balanced by salty peanuts. This type of slaw is light and refreshing compared to the typical mayonnaise-dressed salad. While I do appreciate a good creamy coleslaw like what is served at traditional BBQ, it doesn't always work with every menu.
Many of my catered events in the past have involved a tropical theme. I learned that by adding a few twists to the Southern version, it makes for an affordable side that works with that style of menu.
Peanut Slaw
A refreshing Asian flavored slaw that works with a variety of themes and flavors.
Serves 20
3 pounds green cabbage shredded
2 carrots shredded
1 bunch green onions chopped
½ cups cilantro chopped
⅓ cup sugar
½ cup rice wine vinegar
1 tablespoon salt
1 tablespoon pepper
2 teaspoons fresh ginger grated
⅓ cup peanut oil
1½ cups peanuts roasted salted chopped
Mix together green cabbage, carrots, green onions and cilantro in a large mixing bowl.
In separate bowl combine sugar with rice wine vinegar. Whisk until sugar is completely dissolved.
Add salt, pepper and ginger and whisk in peanut oil.
Pour over cabbage mixture and toss until well coated.
Stir in peanuts before serving.
COOKS NOTE: For a Southern barbecue side, substitute red wine vinegar for rice wine vinegar and leave out the cilantro and ginger.
CATERING NOTE: Garnish the top with additional toasted peanuts and shredded red cabbage. If traveling, pack the salad and dressing separately and assemble on site.
Shredded Cabbage