Sweet and Sour Slaw

 

Sweet and Sour Slaw

From Jane Brody’s “Good Food Gourmet”

6 servings

 

Preparation tips:  The dressing can be premixed and combined with the cabbage and pepper flakes several hours before serving but add the peanuts at serving time.

 

Dressing:1/3 cup rice vinegar or cider vinegar ¼ cup natural peanut butter (smooth or crunchy) 3 tablespoons brown sugar ½ tsp. salt, or to taste (optional) 1 Tbsp. Soy sauce 1 tsp. oriental sesame oil

Salad:7 to 8 cups (about 1 ¼ lb.) shredded green cabbage Red pepper flakes to taste (optional) ½ cup dry-roasted unsalted peanuts, coarsely chopped

 

1. Place the dressing ingredients in a blender, and process them on low until they are well mixed.
2. About 1 hour before serving, place the dressing in a large bowl, and add the cabbage, 2 cups at a time, tossing the ingredients after each addition.  Then stir in the pepper flakes (if you are using them).  Cover the bowl, and chill the salad for 1 hour, tossing it every now and then.
3. At serving time, add the peanuts, and toss the salad once more.  Use a slotted spoon to serve the slaw.

 

Optional:  I add cut-up, cooked chicken breast and sliced red bell peppers sometimes for a main dish salad.

 

This is good for a pot luck, everyone loves it.