Musical pairing -Take a Bow, Madonna
OK boys and girls – here’s a super-dooper, lickety-split, down and dirty recipe that I love so much, I made it twice in one week! And to quote The Professor, “This slaw ROCKS - my new fav!!”(Notice the CAPS??? Means he likes it, he REALLY likes it!)
Creamy, peanutty, sesame, tart, sweet and salty combined with a big crunch factor – this has such complex flavors – it’s that perfect yin-yang that I’m always looking for in a great recipe!
I made the slaw the first time using a broccoli slaw mix and served it with marinated, grilled salmon – uh-huh! (The salmon recipe is coming soon, promise, as it truly is one of The Professor’s bestest-ever recipes!) I made the recipe again using shredded cabbage and served it along side a bowl of Shrimp Wonton Soup for dinner one night and then as a main course for lunch during the week. The slaw would also pair nicely with any type of Asian-style BBQ or you can keep it completely vegetarian by serving along side Fried Wontons, Egg Drop Soup, vegetarian pot stickers, etc.
I made a full batch of the dressing but because there are just the two of us, dressed only the amount of salad I served for our meal. The rest was saved for future salads and as I said, made it twice in one week – YUM! As for how much sauce? Stir in a small amount and see where you’re at; add more or less to your liking. Personally, I’m not a fan of slaw swimming in sauce (or any type of salad swimming in dressing for that matter) so I tend to lean towards the lighter side but you can add a little or a lot – the world is your oyster, baby! Or in this case, a sesame seed . . .
Adapted from Apartment Therapy – The Kitchen
FOR THE DRESSING:
- 1/3 cup rice vinegar
- 3 tablespoons Tahini
- 3 large garlic cloves, peeled
- 2 teaspoons sugar
- 2 teaspoons chopped fresh ginger
- 2 teaspoons sesame oil
- 2 teaspoons soy sauce
- 1/4 cup olive oil
- 1/4 cup mayonnaise
- Mix all dressing ingredients in a blender
FOR THE SALAD:
- 1 package shredded cabbage OR broccoli slaw OR fresh cabbage finely sliced – about 4-5 cups total
- 1/2 bunch green onions, chopped
- 1/2 cup sugar snap peas, cut on the diagonal
- 1/2 cup coarsely chopped peanuts
- Mix dressing and salad ingredients in a large bowl; chill. Right before serving, garnish with a few peanuts, snap peas and green onions. Snarf . . . just kidding . . . well sort of . . .
The sauce is a great make ahead recipe that will keep in the fridge for about a week.
Do you have a favorite slaw recipe? Come on, share – Leave me a comment!
© 2010 – 2011, Debra. All rights reserved.