September is already here, this year keeps flying by! Although I shouldn’t complain too much about the heat here in Colorado (since we do experience four seasons)…I must admit I am ready for my favorite season – Fall 🙂 I love everything about Fall – from the crisp air, gorgeous colors, the sound of crunchy leaves on the ground and let’s not forget, pumpkin treats and fall goodies!!!
Until we receive a little relief from the heat though, I am holding onto the last bits of summer and enjoying treats like my easy Elvis ice cream and dishes that remind me of hot summer days. Here’s a Asian-inspired coleslaw that utilizes a variation of the peanut sauce I made with my easy chicken and apple spring rolls. This crunchy slaw could easily be made into a lunch or meal topped with shredded chicken or tofu, or served alongside your favorite sandwich or burger for a mayo-free twist on the traditional version.
Thinly sliced Napa cabbage tossed with crunchy jicama, sweet shredded carrot and sliced red bell pepper are all lightly coated with nutty and slightly spicy peanut dressing that is satisfying and delicious. Feel free to switch up some of the ingredients to your liking – swap out or add fresh snap peas or snow peas, use chopped peanuts instead of almonds or use yellow or orange bell pepper for the red. The most time consuming part is the chopping and slicing but you could even buy the pre-shredded carrot-brocolli slaw for quick prep or use a food processor to cut down on prep time.
Asian-Style Slaw with Peanut Dressing
For the salad
3-4 cups Napa cabbage, thinly sliced
2 small carrots, cut into thin matchsticks (or buy shredded to reduce prep time, about 1 cup)
1/2 red bell pepper, thinly sliced
1/2 to 1 cup jicama, thinly sliced
handful cilantro, chopped
2-3 scallions, chopped
For the peanut dressing
4 Tbsp hot water
3 Tbsp creamy peanut butter
1 Tbsp rice wine vinegar
1/2 Tbsp gluten free soy sauce, tamari or Bragg’s liquid aminos
1/2 tsp honey (agave for vegan) – less or more depending on how sweet you prefer
1/4 tsp crushed red pepper (optional but gives a slight kick)
1/2 tsp sesame oil (optional)
1 green onion, chopped
1/2 Tbsp sesame seeds (black or white)
2-3 Tbsp chopped buts or sliced almonds (I used chopped roasted almonds but peanuts would be good)
1. In a large mixing bowl, add all ingredients for the salad, cabbage through scallions, and toss to combine
2. In a small bowl, prepare the peanut dressing. Combine all ingredients (water through green onion) and whisk well to incorporate. Add to the cabbage mixture and toss to combine.
3. Top with sesame seeds and chopped nuts, toss lightly and serve!
Makes enough for about 4 side dishes or 2 main dishes with addition of protein but could easily be doubled.