Cabbage and Cilantro slaw with Peanut Sauce

Crisp and fresh taste slaw with a peanut dressing. Honey, rice vinegar and soy sauce is key to providing peanut dressing characteristic sweet and tangy taste. 

This salad contains green cabbage, and both peanut butter, dry roasted peanuts. The dressing couple sweet Hoisin sauce and honey with a tangy soy sauce and rice vinegar for a sweet and sour taste. Cilantro, carrots, onions and parsley is added for color and flavor. While this is great in itself, salad served with grilled chicken for a quick and easy dinner salad. The recipe makes about 8 servings and is best served fresh preserve piece of cabbage.

Advantages of Both Cabbage and Peanuts 

Cabbage is the main ingredient in this recipe, and is an excellent plant to make salads. It has crunch, deep flavor and pairs nicely with dressings and vinaigrette with sweet, tangy and vinegary taste. Cabbage is also a great source of vitamin C and vitamin K. Raw cabbage contains much-needed dietary fiber and folate. 

Peanuts and peanut butter make great sources of magnesium, niacin and vitamin E. Both the peanut butter and peanuts are good sources of protein, and both are manufactured and sold in a variety of ways. Together with other health benefits, is peanuts high in folate, a B vitamin.

Peanut Plant Information

Peanuts grown ground and not on trees like other nuts as walnuts, almonds and hazel nuts or hazelnuts. While they work and are prepared the same way as a nut, botanically they are not a nut. Peanuts are legumes come from the botanical family Leguminosae. There are four types of peanuts. The Runner type is the most popular peanut grown in the U.S., and according to the American Peanut Council, this type represents about 80% of the total peanut production in five different countries. The other three types of peanut Virginia (large core sold in shell), Spanish (small core with characteristic reddish skin) and Valencia (small core popularly prepared fresh). 

Cabbage and Cilantro slaw with Peanut Sauce 

Ingredients: 

    * 6 cups thinly sliced green cabbage 

    * 1 cup finely shredded carrots 

    * 2 / 3 cup dry roasted peanuts 

    * 2 / 3 cup chopped fresh coriander 

    * 1 / 2 cup chopped fresh Italian parsley 

    * 2 sliced green onions, both white and green parts 

Dressing Ingredients: 

    * 1 / 4 cup creamy peanut butter 

    * 3 tablespoons low-sodium soya sauce 

    * 3 tablespoons rice vinegar 

    * 2 tablespoons honey 

    * 2 tablespoons water 

    * 1 1 / 2 tsp Hoisin sauce 

Procedure:

   1st Place shredded kale in one bowl. Add peanuts, shredded carrots, chopped fresh coriander and Italian parsley and green onions. 

   2nd Prepare the dressing by whisking peanut butter, soy sauce rice vinegar, honey, water and Hoisin sauce together until smooth. 

   3rd Pour the dressing over the vegetables and peanuts. Toss to coat all the vegetables well. 

   4th Serve. 

For other salads, try a white wine Poached Salmon salad with baby lettuce, grilled Tofu and Asian slaw salad with Napa cabbage, or couscous salad Three ways with either the Mediterranean, Greek or classic salad ingredient variations.