Now that the warm weather is here it’s time for a tasty summer slaw! I love a good coleslaw especially when you don’t want to cook on a hot night but so many of them have a lot of mayo and unhealthy ingredients. Time to fix that with some delicious peanut dressing!
I picked up some radishes at Nicholyn Farms on the weekend and thought they’d make a colourful, crunchy addition to this. If your kids are peanut butter lovers, imagine how excited they will be to hear they’re going to have peanut butter on their salads!
I love this salad because it has lots of crunch. Cabbage, apple, radish, green onion and peanuts. While it may make for a noisy dinner table, no worries because the oohhhsss and ahhhss will drown out the crunch. I even chose a crunchy peanut butter for the dressing but that’s up to you. Most importantly you want to find the most natural peanut butter without preservatives.
Women’s Day has a great post with a list of 12 peanut butters that they taste tested as well as examined the ingredients. Their criteria was that it had to be 90% peanut butter with no artificial flavorings, preservatives or flavorings. Check out their choices here.
These delicious little gems went straight from the field into my shopping cart. Gotta love it! I’m going to make another slaw with some of the leftovers from this one and some new additions. Now that I’ve had this one, I have a feeling I’ll be on a slaw kick for a bit!
I’d love to hear about your favourite coleslaw. If you’d like to share your healthy recipe, I’ll feature it here. Just pop the recipe and photo (if you have one) into an email. I love seeing what you’re up to. Cheers!
- 1 tablespoon finely chopped peeled fresh ginger (or jarred minced)
- ¼ cup coarsely chopped shallot
- ¼ cup plus 1 tablespoon creamy peanut butter (no preservatives)
- ½ cup rice-wine vinegar (not seasoned)
- 2 tablespoons soy sauce
- 1.5 tablespoons packed dark-brown sugar
- ¼ cup canola oil
- 1 small green cabbage, (about 1¾ pounds), finely shredded
- (I used half green, half purple)
- 2 Granny Smith apples, cut into ⅛-inch-thick matchsticks
- 16 red radishes, sliced thinly
- 4 scallions, cut on the diagonal into long, thin slices
- ½ cup dry-roasted peanuts
- Blend ginger, shallot, peanut butter, vinegar, soy sauce, sugar, and oil in a blender until smooth; set aside.
- Put cabbage, apples, red radishes, scallions, and peanuts in a large serving bowl. Pour in peanut dressing; toss thoroughly to combine.