Coleslaw Recipe With Peanut Dressing

Cabbage: Provides a crunchy base for the coleslaw.

Carrots: Adds sweetness and color to the dish.

Peanuts: Gives a nutty flavor and extra crunch.

Peanut butter: The main ingredient for the creamy dressing.

Soy sauce: Adds a savory umami flavor to the dressing.

Rice vinegar: Provides a tangy acidity to balance the flavors.

Honey: Adds a touch of sweetness to the dressing.

Sesame oil: Gives a rich, nutty aroma to the dressing.

Ginger: Adds a fresh, spicy note to the dressing.

Garlic: Enhances the overall flavor with its pungent taste.

When preparing the cabbage and carrots for this coleslaw, ensure they are shredded finely and uniformly. This not only enhances the texture but also allows the peanut dressing to coat each piece evenly. For an extra burst of flavor, lightly toast the peanuts before chopping them; this will bring out their natural oils and add a delightful crunch to the dish.

• green or red shredded cabbage - Substitute with kale: Kale provides a similar crunch and can be shredded to mimic the texture of cabbage.

• shredded carrots - Substitute with shredded zucchini: Zucchini has a similar texture and mild flavor that works well in coleslaw.

• unsalted chopped peanuts - Substitute with chopped almonds: Almonds offer a similar crunch and nutty flavor, making them a good alternative.

• creamy peanut butter - Substitute with almond butter: Almond butter has a similar creamy texture and nutty taste, suitable for the dressing.

• low sodium soy sauce - Substitute with tamari: Tamari is a gluten-free alternative with a similar umami flavor.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar provides a similar tangy flavor and acidity.

• honey - Substitute with maple syrup: Maple syrup offers a similar sweetness and can be used in the same quantity.

• sesame oil - Substitute with olive oil: Olive oil provides a different but complementary flavor and similar richness.

• grated fresh ginger - Substitute with ground ginger: Ground ginger can be used in a smaller quantity to provide a similar spicy note.

• minced garlic - Substitute with garlic powder: Garlic powder can be used as a convenient alternative, though it is less pungent.

• To keep your coleslaw fresh and crisp, store it in an airtight container. This prevents the cabbage and carrots from wilting and keeps the peanut dressing from separating.
• If you plan to enjoy your coleslaw within a day or two, refrigerate it immediately. The flavors will meld together beautifully, making it even more delicious.
• For longer storage, consider keeping the peanut dressing separate from the cabbage mixture. Combine them just before serving to maintain the crunchiness of the vegetables.
• When freezing, note that cabbage and carrots can become watery and lose their texture. To freeze, place the cabbage mixture in a freezer-safe bag, removing as much air as possible. Store the peanut dressing in a separate container.
• Thaw frozen coleslaw in the refrigerator overnight. Once thawed, drain any excess liquid from the cabbage mixture before adding the peanut dressing.
• For best results, consume the thawed coleslaw within a day. The texture may not be as crisp as fresh, but the flavors will still be delightful.
• Always give the peanut dressing a good stir before combining it with the cabbage mixture, especially if it has been stored separately or frozen. This ensures a smooth and even coating.

• Place the coleslaw in a microwave-safe dish and cover it with a microwave-safe lid or plastic wrap. Heat on medium power for 30-second intervals, stirring in between, until it reaches your desired temperature. Be cautious not to overheat, as the peanut dressing can separate.

• For a stovetop method, transfer the coleslaw to a non-stick skillet. Heat over medium-low heat, stirring frequently, until warmed through. This method helps maintain the texture of the cabbage and carrots while evenly warming the peanut dressing.

• If you prefer a more refreshing option, consider serving the coleslaw cold. Simply remove it from the refrigerator and let it sit at room temperature for about 15-20 minutes before serving. This allows the flavors to meld without losing the crunchiness of the vegetables.

• To add a bit of crunch back to the coleslaw, you can toss in a handful of freshly chopped peanuts or a few extra shreds of cabbage and carrots just before serving. This will give it a fresh texture even after reheating.

• Mixing bowl: A large bowl used to combine the shredded cabbage, shredded carrots, and chopped peanuts.

• Whisk: A utensil used to blend the peanut butter, soy sauce, rice vinegar, honey, sesame oil, grated ginger, and minced garlic until smooth.

• Grater: A tool used to grate the fresh ginger.

• Garlic press: A device to mince the garlic clove efficiently.

• Measuring cups: Tools used to measure the cabbage, carrots, and peanuts accurately.

• Measuring spoons: Tools used to measure the soy sauce, rice vinegar, honey, sesame oil, and grated ginger accurately.

• Knife: A sharp tool used to chop the peanuts.

• Cutting board: A surface used to chop the peanuts and prepare the garlic.

• Spatula: A tool used to toss the cabbage mixture with the peanut dressing until well coated.

Pre-shred your veggies: Buy pre-shredded cabbage and carrots from the store to save time on prep.

Use a food processor: Quickly chop the peanuts and shred the cabbage and carrots using a food processor.

Make dressing in advance: Whisk the peanut dressing ingredients together and store in the fridge for up to a week.

Batch prep: Double the recipe and store extra coleslaw in the fridge for quick meals throughout the week.

Use a jar for dressing: Combine all dressing ingredients in a jar and shake vigorously to mix, saving on cleanup time.