Sriracha Slaw

Name: Sriracha Slaw
Yield: makes 6 to 8 servings
Ingredients: 1/3 cup chunky natural peanut butter; 1/4 cup freshly squeezed lime juice; 1/4 cup fresh pineapple juice or freshly squeezed orange juice; 1/4 cup Sriracha; 2 cloves garlic, minced; 2 tablespoons fish sauce; 1 tablespoon ginger paste; 2 tablespoons sugar; 1 1/2 pounds napa cabbage, shredded; 1/2 pound red cabbage, shredded; 2 carrots, peeled and julienned; 2 red bell peppers, seeded and julienned; 1 jalapeño, seeded and minced; 6 green onions, white part only, thinly sliced on the diagonal; 1/4 cup chopped fresh cilantro; 1/4 cup chopped fresh mint; Salt and freshly ground black pepper; Coarsely chopped fresh Thai basil, for garnish; Lime slices, for garnish

December 9, 2011

This Asian-style slaw uses a base of peanut butter, which adds a nutty sweetness redolent of pad Thai and satay. It also adds body to the dressing and a touch of delightful crunch. Ginger paste is available in the Asian or Indian section of many grocery stores. Or, you can make your own using a food processor: place one gingerroot in the processor and add just enough water to help keep everything moving. For those who prefer the old school technique, a mortar and pestle with a touch of elbow grease yields excellent results as well.

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