This crunchy coleslaw does away with the typical mayo-based dressing in favor of a creamy peanut version inspired by Thai peanut sauce. Make extra peanut dressing and keep it on hand for grain bowls or grilled meats.
Ingredients:
¼ cup natural peanut butter, stirred well
4 tablespoons North Coast Apple Cider
2 tablespoons seasoned rice vinegar
1 tablespoon soy sauce
1 tablespoon peeled minced ginger (about 1” piece)
1 teaspoon toasted sesame oil
1 small garlic clove, minced
½ head of purple cabbage, finely shredded*
2 small carrots, cut into matchsticks
2 tablespoons toasted sesame seeds
2 tablespoons minced fresh cilantro
Directions:
In a medium bowl, whisk together the peanut butter with 2 tablespoons of the apple cider until smooth to make sure it doesn’t clump (this may take some elbow grease). Then add the remaining 2 tablespoons of cider, and the vinegar, soy sauce, sesame oil, ginger, and garlic. (Leftover dressing may be refrigerated in an airtight container for up to 10 days.)
In a large bowl, toss together the cabbage and carrots and add just enough dressing to lightly coat the vegetables. Transfer to a serving platter, sprinkle with the sesame seeds and cilantro and serve immediately.
*Note: For evenly shredded cabbage, and to save time, slice the cabbage using the slicing attachment on your food processor.
