We all love to make salads whether we use them for Friday night dinner, shabbos lunch or seudah shlishit This salad is good for any of these meals. Every time I serve it, there is not a drop left. I thought you would enjoy the different flavors and the unusual nature of the salad. Have the recipe printed up because your guests will surely be asking for it!!!
Asian Slaw with Ginger-Peanut Dressing
For the Dressing
1/4 cup honey
1/4 cup vegetable oil
1/4 cup unseasoned rice vinegar
1 tablespoon soy sauce
1 teaspoon Asian sesame oil
1 tablespoon peanut butter
1/2 teaspoon salt
1/2 teaspoon Sriracha sauce or any thai hot sauce
1 tablespoon minced fresh ginger(you can use jarred)
1 large garlic clove, minced
For the Slaw
4 cups prepared shredded coleslaw
2 cups prepared shredded carrots
1 red bell pepper, thinly sliced into bite-sized pieces
1 cup cooked and shelled edamame
2 medium scallions, finely sliced
1/2 cup chopped salted peanuts
1/2 cup loosely packed chopped fresh cilantro
1. Make the dressing by combining all of the ingredients in a medium bowl. Stir until the peanut butter is dissolved. Set aside.
2. Combine all of the slaw ingredients in a large bowl. Add the dressing and toss well. Let sit at least ten minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary Serve cold.
I’d love to hear from you. If you have any great household tips/recipes, please email me at: heimishhousehold_gmail.com
Gail Hochman is a resident of Fair Lawn, NJ. Married for 35 years and is blessed with many grandchildren.
By Gail Hochman