Spicy Peanut Slaw
I found this recipe in the Summer 2010 edition of "Real Food" that is put out by the local Byerly's and Lunds grocery stores. Sounds yummy! I think though, that instead of traditional Tabasco, I will use a mixture of their Chipotle and Habanero versions--smokey and fiery! :feedme: This recipe will serve six to eight.
SPICY PEANUT SLAW
1 medium green cabbage, about 1 1/2 pounds, cored and shredded
3 cups shredded Napa cabbage
4 cups shredded red cabbage
2 carrots, shredded
1 red bell pepper, quartered, seeded, and thinly sliced
6 green onions, thinly sliced
1/2 cup finely chopped red onion
1 cup coarsely chopped cilantro
1 tart green apple, cored and shredded
1 cup diced pineapple, fresh or canned
1 cup mayonnaise
1/4 cup reduced fat sour cream
3 tablespoon dark brown sugar
2 teaspoons Tabasco sauce, or more to taste (MORE!)
3 tablespoons lime juice, or more to taste
1 cup dry roasted peanuts
freshly ground pepper
1. Toss all the vegetables and fruit in a large bowl. In a smaller bowl, whisk together the mayonnaise, sour cream, brown sugar, Tabasco, and lime juice.
2. Pour the dressing over the vegetables and add the peanuts. Toss until vegetables are well coated with dressing. Taste, and add additional salt, pepper, hot sauce and lime juice, if desired. Serve at once or refrigerate up to 8 hours before serving.