Thursday, May 5, 2016

Cole Slaw with Peanut Dressing #recipe @LucyBurdette

LUCY BURDETTE: A while ago I downloaded a cookbook onto my iPad called Mindfull: Over 100 Delicious Recipes for Better Brain Health. I paged through it and marked some recipes and then put it aside. Later, I could not remember where I'd seen a certain cole slaw recipe, because I very rarely use what's on the iPad to cook. (Obviously, I need to eat more things from Mindfull LOL!)

This is a version of that recipe, adapted for low-sodium eaters. I wondered if I might have enjoyed cilantro more than the mint that was suggested in the cookbook, so you can take your pick. We also had a small bag of key limes, given to us as a going-away treat by our Key West neighbors, so I used those instead of regular limes. Either would work. You can also choose what kind of sprouts to use--I found some beautiful radish sprouts that added an extra zip.

Ingredients for the sauce:

2 tablespoons canola oil
3 to 4 green onions, washed and sliced
2 to 3 cloves garlic
1 inch fresh ginger, chopped
1/3 cup water
2 tablespoons ketchup (no salt if needed)
3 tablespoons unsalted peanut butter 

2 tablespoons chopped fresh mint or cilantro
2 tablespoons fresh lime juice
1/4 to 1/2 teaspoon hot chili sauce

For the slaw: 

One half head cabbage, finely sliced
Two grated carrots
2 to 3 chopped scallions 

two key limes or one regular, juiced
1/2 red pepper, julienned
1 cup radish sprouts
1/4 cup chopped mint leaves or cilantro

Prepare all the vegetables and mix them in a large bowl. I have a new Breville food processor that I bought to replace my dead Cuisinart and lack of Kitchenaid mixer so this was amazingly fast.

Meanwhile sauté the green onions, garlic and ginger in the oil for 2 to 3 minutes until soft. Add the other ingredients and simmer another few minutes. Let this cool. The sauce will be quite thick. 

Before serving add to several tablespoons of sauce to the vegetable slaw and mix thoroughly. Or serve it on the side and let diners add.
Low-sodium adjustments: use no-salt ketchup and unsalted peanut butter. (And ps, I don't prefer cooking from an ipad, unless the page is Mystery Lovers Kitchen!)

The seventh Key West mystery, KILLER TAKEOUT, is on bookshelves everywhere. What about yours?

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  1. Thanks for the recipe. The peanut sauce sounds very good. Looking forward to the book.

    1. thanks Dee! We enjoyed it--reminded me of the sesame peanut noodles I used to make.

  2. This does sound tasty.
    And I thought the same thing about the sesame noodles.

    1. Hooray for leaving a comment Libby--we're glad to have you back on board!

  3. Wow! Today I can do a comment. I haven't been able to for sev eral days.

  4. My husband will eat almost anything if it has peanut sauce on it so this is going on our menu asap!

  5. Love all the flavors in this recipe, Lucy/Roberta, including the limes! What a beautiful slaw and perfect timing for coming cookouts and summer grilling. Cheers and congrats on the release of your 7th Key West mystery KILLER TAKEOUT! ~ Cleo

  6. I have been searching for a peanut sauce style dressing for vegetables. This looks like it will suit wonderfully. Thanks for sharing it.

  7. Sounds like a great slaw...will have to try this recipe.

  8. thanks for all the comments--hope you enjoy it as much as we did!