It’s officially salad season, and I love preparing a salad to have as the main course on a summer evening. Mr. Right loves a good salad, too, and loves it when a salad is the entree. This spicy asian slaw with honey-roasted peanuts is perfect as a main course with the addition of chicken, shrimp, or salmon but it also makes a perfect side dish. Since it does not contain mayonnaise, it would be the perfect salad to transport to a summer picnic or pot-luck meal with your family or friends. This recipe is from Kroger Mymagazine, which is a free recipe/coupon book they send out periodically.
- 1/2 cup unseasoned rice vinegar
- 2 tablespoons vegetable oil
- 2 tablespoons sugar
- 1 1/2 tablespoon soy sauce
- 1 tablespoon dark sesame oil
- 2-4 teaspoons Chinese chili paste with garlic
- 1 inch piece fresh ginger, grated
- 2 heads baby bok choy, finely shredded or 2 cups thinly sliced snow peas
- 1 small head Napa cabbage, finely shredded
- 1/2 small head red cabbage, finely shredded
- 1/2 small white onion, finely chopped
- 1 small red bell pepper, seeded and diced
- 3 green onions, thinly sliced
- 1/4 cup chopped fresh cilantro
- 3/4 cup honey-roasted peanuts, coarsely chopped
- For dressing mix vinegar, vegetable oil, sugar, soy sauce, sesame oil, chili paste and ginger in jar with tight-fitting lid. Cover and shake. Can be refrigerated up to one week.
- For salad mixture, mix all remaining ingredients except peanuts in a large bowl. Refrigerate, covered, up to 2 days.
- Shortly before serving, toss salad mixture with dressing to coat. Serve sprinkled with peanuts. Refrigerate any leftovers.
When Jordan and Little Miss were visiting, we ate this delicious salad with grilled salmon, and it was the perfect summer meal. I also took it to a pot-luck summer party, and everyone there loved it, too. We hope you give it a try.