Recipe
The Asian slaw recipe I posted yesterday is certainly packed with enough veggies and flavor to make it a meal, but it’s missing one thing.
Enough protein!
But I have an easy solution to make this into an easy, simple weeknight meal that tastes like you put a whole heck of lot more time into than you did.
Enter the peanut satay sauce.
Drizzle over slices of roast chicken for the meat lovers in your family.
Or over chickpeas for your veggie lovers.
Simply serve with a side of slaw…
…or get creative and stuff it all into a pita.
Two thumbs up from the husband means this will definitely be served again. Although any time I serve chicken to him I tend to get thumbs up…poor deprived boy. 
Recipe
I’ve lived below the Mason Dixon line my whole life, but I didn’t actually move south until college. By south I mean the sweet-tea-drinking, slow-talking southern culture. It took me a little while to catch on to a few southern things, but one that was pretty easy to pick up on was that eastern North Carolina was famous for it’s vinegar-style barbeque.
“Barbeque” around here means pulled pork- not a cook out or chicken legs smothered in tangy red sauce. On the eastern half of the state {and probably even more than that}, it also means spicy and tart vinegar-based pulled pork.
While it didn’t take me long to realize people go ga-ga for this stuff, it took me a bit longer to catch on to the whole “slaw” thing. Apparently, coleslaw, in the same vinegar sauce, comes with every order of barbecue. If it’s a sandwich, it comes right on there- they look at you a little cross-eyed when you ask them not to do that.
I’ve never liked coleslaw. Then one day, after years of shunning the NC style coleslaw, I decided to taste a bite. That’s when I realized it wasn’t the coleslaw I didn’t like- it was the mayonnaise.
So for the first time ever, I decided to whip up a batch of slaw. Only I couldn’t leave it alone- cabbage and vinegar just sounded too dull. So I went Asian on it.
Asian Slaw
First up, loads of veggies.
Plus my go-to-Asian-fying ingredients.
If you can get your hands on fresh ginger, I highly recommend it. Completely different taste experience than the powdered stuff. Even the jarred, pre-chopped stuff would be better than the dried kind.
Who ever said food wasn’t beautiful?
Purple cabbage.
Plus green cabbage.
Coated with Asian marinade. I added the sauce while I cut the vegetables so it could start soaking up the goodness and the vinegar could start softening the extra-crunchy cabbage a bit.
Nothing screams Asian like edamame.
And then you have it: Asian slaw!
No mayo here.
It’s perfectly good on it’s own, but wait until you see the serving suggestion I have in store for you tomorrow. 
Ingredients
For the Slaw
- 1 cup shredded green cabbage
- 1 cup shredded red cabbage
- 3 large carrots, shredded
- 1/2 red pepper, thinly sliced
- 1/2 cup cooked, shelled edamame
- 1/4 cup chopped salted peanuts
- 1 tbsp toasted sesame seeds
-
For the Dressing
- 1 tbsp honey
- 1 tbsp coconut oil
- 1 tbsp rice vinegar, unseasoned
- 1 tablespoon low sodium soy sauce
- 1 1/2 tbsp sesame oil
- 1 tbsp creamy peanut butter
- ½ tsp salt (omit if didn't use low sodium soy sauce)
- 3/4 tsp Sriracha
- 1 inch minced fresh ginger (~1 Tbsp)
- 2 garlic cloves, minced
Instructions
- Combine all dressing ingredients in small bowl. Whisk until peanut butter is dissolved. Set aside.
- Mix together the slaw ingredients in a large bowl. Add dressing and toss well. Set aside for 10-15 minutes to let slaw soak up the sauce. Adjust seasoning to taste.
3.1
https://www.sideofsneakers.com/asian-slaw/
Can you believe I’m 16 weeks pregnant already? Catch up on the past 4 months of pregnancy, speedy-style on tiny sneakers.
