Crunchy Slaw
Crunchy Slaw

Crunchy Slaw

Source: Every Day’s a Party – Emeril Lagasse
Region: Southern States
Rating: 8/10
[This is a very large recipe.]

Yields1 Serving
 3 tbsp olive oil
 2 cups unsalted roasted peanuts
 1 cup rice wine vinegar
 ½ cup sesame oil
 ¼ cup honey
 4 tsp salt
 1 tsp freshly ground black pepper
 1 large head white cabbage (about 3 1/2 pounds), cored and shredded
 1 head red cabbage (about 1 1/2 pounds), cored and shredded
 2 cups sliced red onions
 1 cup chopped green onions or scallions (green part only)
 1 cup loosely packed fresh cilantro leaves
 ½ tsp cayenne
1

In a large, heavy skillet, heat the olive oil over medium heat. Add the peanuts and, stirring often, toast them for 5 minutes. Remove from the heat and set aside.

2

In a medium-size mixing bowl, combine the vinegar, sesame oil, honey, 1 teaspoon of the salt, and 1/2 teaspoon of the black pepper.

3

Put the cabbage, red onions, green onions, and cilantro in a very large mixing bowl and season with the remaining 1 tablespoon salt, remaining 1/2 teaspoon black pepper, and the cayenne. Add the dressing mixture and toss to mix well and evenly. Store in large storage bags and refrigerate for at least 4 hours before serving. Keeps 1 day before getting soggy.

Ingredients

 3 tbsp olive oil
 2 cups unsalted roasted peanuts
 1 cup rice wine vinegar
 ½ cup sesame oil
 ¼ cup honey
 4 tsp salt
 1 tsp freshly ground black pepper
 1 large head white cabbage (about 3 1/2 pounds), cored and shredded
 1 head red cabbage (about 1 1/2 pounds), cored and shredded
 2 cups sliced red onions
 1 cup chopped green onions or scallions (green part only)
 1 cup loosely packed fresh cilantro leaves
 ½ tsp cayenne

Directions

1

In a large, heavy skillet, heat the olive oil over medium heat. Add the peanuts and, stirring often, toast them for 5 minutes. Remove from the heat and set aside.

2

In a medium-size mixing bowl, combine the vinegar, sesame oil, honey, 1 teaspoon of the salt, and 1/2 teaspoon of the black pepper.

3

Put the cabbage, red onions, green onions, and cilantro in a very large mixing bowl and season with the remaining 1 tablespoon salt, remaining 1/2 teaspoon black pepper, and the cayenne. Add the dressing mixture and toss to mix well and evenly. Store in large storage bags and refrigerate for at least 4 hours before serving. Keeps 1 day before getting soggy.

Crunchy Slaw