Slaw With Mint Lime And Roasted Peanuts Recipes

SLAW WITH MINT, LIME, AND ROASTED PEANUTS

Steps:

• In a large bowl, whisk together first 7 ingredients, plus 2 teaspoons salt and 1/4 teaspoon black pepper. Add remaining ingredients, except for peanuts, and toss. Cover with plastic wrap and refrigerate for up to 4 hours. Sprinkle with peanuts before serving.

ASIAN RED CABBAGE SLAW WITH PEANUTS

Steps:

• Whisk together the peanut butter, mustard, sesame oil, soy sauce, ginger, honey and lime juice in a large bowl. Add the cabbage, basil, cilantro and scallions and toss to coat.
• Transfer to a platter, sprinkle with the peanuts and serve immediately.

BROCCOLI SALAD WITH PEANUTS AND TAHINI-LIME DRESSING

Steps:

• Trim the broccoli stalks and peel them to remove the tough outer layer. Cut off the florets, leaving as much of the stalk as possible intact, and set the florets aside. Using the shredding or julienne blade of a food processor, a mandoline or a sharp knife, julienne the stems and place them in a large bowl.
• Finely chop or julienne the florets and add them to the bowl, along with the scallions and peanuts.
• In a small bowl or glass measuring cup, combine the tahini, lime juice, sesame oil, soy sauce, honey, garlic and hot sauce and whisk until smooth. Pour the dressing over the vegetables and toss thoroughly to coat. Set aside at room temperature for at least 15 minutes, tossing occasionally, to allow the broccoli to soften slightly.
• Just before serving, add the fresh herbs and toss well. (You can refrigerate for up to 8 hours before serving.)

ASIAN SLAW WITH PEANUTS

Steps:

• Whisk first 5 ingredients in medium bowl to blend. Season with salt and pepper.
• Mix cabbage and remaining ingredients in large bowl. Toss with enough dressing to coat. Season with salt and pepper. (Can be made 3 hours ahead. Cover; chill.)

EMBER-ROASTED SLAW WITH MINT

Steps:

• Light a charcoal or wood-burning grill and let the coals burn down to glowing embers.
• Meanwhile, make the dressing: In a large bowl, whisk the vinegar and sugar until sugar dissolves. Whisk in the oil, followed by the mustard and caraway seeds. Season to taste with salt and pepper.
• Lay the cabbage quarters directly on the coals and roast until all sides are charred, turning with tongs, about 2 minutes per side. Transfer to a sheet pan and let cool.
• Discard the tough core of the cabbage then thinly slice the cabbage crosswise. Add the sliced cabbage to the dressing and toss to coat. Season with salt, sugar and vinegar to taste. Refrigerate until serving and serve within a couple hours of mixing. Just before serving, stir in the mint.