Like reverse butterflies, when the showy yellow blooms of peanuts begin to fade, the peduncle bows to the ground and buries its head in the earth, forming the webbed cocoon-like shells this legume is known for. This slaw is a great one for picnics in the hot summer because it isn’t bound by mayonnaise. Chile, cilantro, and rice vinegar give it a fresh, spicy crunch that makes it the perfect peanutty partner for grilled chicken or pork.
This is very good with Peanut Chicken (page 174).
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
In a bowl or glass measuring cup, mix together the peanut oil, rice vinegar, brown sugar, sesame oil, soy sauce, and chile sauce. Whisk together until the dressing is well combined.
Step 2
In large plastic bag or glass bowl, gently combine the cabbage, green onions, and cilantro. Add the dressing and chopped peanuts, season with salt and pepper, and stir a few times until the peanuts are mixed in.
