Let’s talk coleslaw.
I don’t really like the mayonnaisey stuff. I sorta don’t really like mayonnaise in general. Unless, of course, it’s in tuna salad. Or potato salad. But shredded lettuce and mayonnaise? No sir.
But this coleslaw is different!! It’s light and refreshing with a squeeze of lime, a pinch of red pepper flakes and dry salted peanuts for extra crunch.
And for some reason, it’s all I’m craving now that I can finally start to eat solid food again. You KNOW I’ve been sick if I turn down food. But now that I can finally eat again, I’m craving crunchy vegetables. Well, that and blue gatorade. It’s as if the stomach flu took away the old Jenna and in it’s place, left some veggie freak. How odd.
I like to keep the dressing light, too, so the cabbage isn’t drenched. The end result is a super light, crisp slaw that pretty much pairs with anything.
And my dirty little secret? You can buy pre-sliced napa cabbage in big bags at Trader Joe’s for $1.19.
Happy Friday!!! What are your plans this weekend?
Spicy Crunchy Asian Slaw
1 small head napa cabbage (or a bag from Trader Joe’s)
2 large carrots
1 bell pepper, very thinly sliced
2 T dry roasted peanuts, roughly chopped
1.5 tsp canola oil
1.5 tsp sesame oil
1 T rice vinegar
2 tsp soy sauce
1 lime, juiced
1/2 tsp sugar
1/4 tsp red pepper flakes
Shred the cabbage and place in a large bowl. Using a peeler or a grater, peel or grate the carrots and place in bowl with the cabbage along with the bell pepper. Toss well to combine.
In a small bowl or measuring cup, combing the canola oil, sesame oil, rice vinegar, soy sauce, lime juice, sugar and red pepper flakes. Drizzle over coleslaw and toss well. Add peanuts and serve.