Recipe: Peanutty Coleslaw

Peanutty Coleslaw
Source: James McNair's Favorites, 1999, P.376

Outstanding with barbecued or grilled meats, this slaw taste best when prepared a few hours before serving.

1 head cabbage
1 cup mayonnaise
1/3 cup sesame oil (Asian)
1/3 cup smooth peanut butter, at room temperature
3 tbsp rice vinegar or white wine vinegar
2 tbsp lemon juice
1 tbsp soy sauce
salt
ground black pepper
hot chile oil
1 tbsp butter
1 cup unsalted dry roasted peanuts

Discard wilted outer leaves of cabbage. Rinse under water. Using a food processor, shred the cabbage and place in large bowl.

In the processor combine the mayonnaise, sesame oil, peanut butter, vinegar, lemon juice and soy sauce and blend well. Season to taste with salt, pepper and chile oil. Pour the mixture over the cabbage and toss thoroughly. Cover and let stand at room temperature for about 2 hours or, cover tightly and refrigerate up to 24 hours, and return the slaw to room temperature before serving.

In a skillet, melt the butter over LOW heat. Add the peanuts and cook until they are golden brown and fragrant. Transfer to paper towels to drain and cool.

Just before serving, stir in most of the peanuts, saving a few to sprinkle over the top.

Makes 8 servings