Thursday, January 31, 2013

Recipe for Spicy Cilantro-Peanut Slaw

Cabbage Salad with Cilantro
This Spicy Cilantro-Peanut Slaw is something I could eat over and over!

(It's the very last day for A Month of Daily Phase One Recipes, and I'm proud I haven't missed a single day even though I got a broken arm the second week of the month!  Yesterday I promised one more recipe that would work for Superbowl parties, and his delicious Spicy Cilantro-Peanut Slaw is something I'd happily gobble up, no matter what else was on the table.  If you have people who don't like cilantro, I'd just leave it out and use more sliced green onions.)

It's a lucky break for me that cabbage happens to be one of the most diet-friendly ingredients around, as well as being an uber-nutritious cruciferous vegetable, because I'm such a huge fan of cabbage salad I could eat it almost every day. I do have some favorite cabbage salads that I make over and over, but when I see a new cabbage salad recipe that looks interesting, it always gets my attention. When I spotted a recipe for Crunchy Peanut Slaw on The Kitchn, I knew I'd be making some version of it soon.  And of course the generous amount of cilantro and the use of Sriracha in the dressing  makes this a double winner for me.

I figured chopped cabbage, green onions, and cilantro doesn't make for especially interesting photos, but I did take a photo of the peanuts, which I chopped using the bowl attachment of my immersion blender. You can also chop them by hand, but I liked the way this gave a mix of finely and coarsely chopped peanuts.

Once all the ingredients are chopped and the dressing is mixed, combine the finely chopped cabbage, green onions, and cilantro in a bowl, then mix in the dressing. (I'd add dressing a little at a time, until the salad is as wet as you'd like it.)

Then add the chopped peanuts, and stir gently to combine them with the other ingredients.

Finally, taste the salad and season to taste with salt and freshly ground black pepper. You can chop the ingredients and mix the dressing ahead, but this is best when ingredients are combined right before it's eaten.


Spicy Cilantro-Peanut Slaw
(Recipe adapted from Crunchy Peanut Slaw found at The Kitchn, makes 4-6 servings.)

Ingredients:
1/2 large head green cabbage, very finely chopped
1/2 cup peanuts, chopped (or more, I reduced the amount of peanuts to make it more South Beach Diet friendly)
1/2 cup thinly sliced green onions
1 bunch cilantro, chopped (use at least 1/2 cup chopped cilantro, or more)
salt and fresh ground black pepper to taste

Dressing Ingredients:
2 T rice vinegar (not seasoned)
1 T agave nectar, honey, sugar, Splenda, or Stevia in the Raw granulated (Use Stevia or Splenda for Phase One version)
2 tsp. sesame oil
2 tsp. soy sauce
1 tsp. Sriracha sauce (or less, or this can be left out for a less spicy version)
1/4 cup canola or peanut oil

Instructions:
Cut cabbage head in half and save half for another salad. Remove core from the half you're using, then cut cabbage into very thin slices (less than 1/4 inch) and turn cutting board the other direction and cut again to chop into very small pieces. Thinly slice green onions, chop cilantro, and chop peanuts.

In a bowl or glass measuring cup, mix together rice vinegar, sweetener of your choice, sesame oil, soy sauce, and Sriracha sauce if using. Use a whisk to mix in oil until dressing is well-combined.

In large plastic or glass bowl, gently combine chopped cabbage, sliced green onions, and chopped cilantro. Add dressing a little at a time, until salad seems as wet as you'd like it. (You may not need all the dressing.) Add chopped peanuts, and stir a few times until peanuts are mixed in. Taste salad for seasoning, and add salt and freshly ground black pepper as desired. Serve immediately.

Printer Friendly Recipe

South Beach Suggestions:
Cabbage, cilantro, and green onions are great ingredients for any phase of the South Beach Diet. Be sure not to have nuts for a snack on the day you eat this salad, because the amount of nuts is a generous serving for South Beach, probably making this a "once in a while treat." To eat this for phase one, use Splenda to sweeten; agave nectar is great for phase two or three.

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

More Great Salads with Cabbage and Cilantro:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Vietnamese Cabbage Salad with Chicken and Cilantro from Kalyn's Kitchen
Red Cabbage and Chicken Asian Salad with Tangy Cilantro Dressing from Kalyn's Kitchen
Spicy Mexican Slaw with Lime and Cilantro from Kalyn's Kitchen
Thai Cabbage Salad with Chicken from Serious Eats
Asian Cabbage Salad from Andrea's Recipes
(Want even more cabbage salad recipes? I find these recipes from other blogs using Food Blog Search.)

Blogger Disclosures:
Posts may include links to my affiliate account at Amazon.com, and Kalyn's Kitchen earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!
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This recipe qas first posted for  Weekend Herb Blogging,  hosted by Chris from Mele Cotte.
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75 comments:

rookie cookie said...

Kalyn my dear, you have just spoken to my taste buds. Loads of my favorites in one salad. Bless you, dear woman.

Pearl said...

spicy? yum!

Andrea said...

I really like cilantro and cabbage together, and like you could eat cabbage salads every day. Delicious!

Who's Your Audience said...

Thank you for this recipe! I have fallen in love with the garlic noodles at PF Changs and made a version at home. I think this slaw will be a welcome complement!

sue bette said...

When I make an Asian style main dish at home I'm always looking for fun new sides - this seems like a perfect fit!!

Maria said...

I will have to make this when Josh isn't around. Too bad he is allergic! The slaw looks fantastic!

Joanne said...

I'm not usually a fan of slaws because I don't like mayo, but this looks fantastic in all of it's cilantro-filled glory!

Rosa's Yummy Yums said...

That slaw looks so refreshing and scrumptious! I'm crazy about anything that contains peanuts or cilantro!

Cheers,

Rosa

sassymonkey said...

Oh that sounds yummy. Hmm we have some cilantro in the fridge...

Lydia (The Perfect Pantry) said...

Of course, being the heretic that I am, I would sub flat-leaf parsley for the cilantro. But otherwise this dish is the perfect combination of crunchy and spicy, and I'm bookmarking for my own "a recipe to try" file.

Cookin' Canuck said...

Cabbage bring up many connotations for my husband, but I think he would love this recipe. He will be my guinea pig (willing or unwilling) this weekend when I make this.

Trish said...

THIS goes on my list of yummy too. Wow...I love cabbage slaws and with peanuts...perfect!

Jen said...

Great thing about this also is that cilantro is one of the only foods/herbs out there that removes heavy metals from your body--a great detoxing food and added nutrition bonus. Great looking salad!

Pam said...

You know this is bookmarked!

Kalyn said...

Wow, busy day at school today. Thanks everyone for the positive comments about this. Hope people like it as much as I did!

Zach said...

WOW . . . this looks and sounds like a simply stunning salad. Definitely going to have to give it a shot!

Karly said...

Ooh, I just bookmarked this one. Can't wait to try it!

Susan from Food Blogga said...

Oh, how exciting! I hope you and Chris are able to meet up. And I love this slaw.

sra said...

I'm going to try this, the photos look so appetising! And I have some mirin in my pantry, too!

Kelly said...

Yummy! A recipe after my heart...

Lisa said...

I'm always looking for new ways to enjoy cabbage. Lovely recipe Kalyn.

Kalyn said...

Sorry I am really neglecting comments on this post. I've been really sick; in fact I went to the Utah production of Miss Saigon and had to take a taxi home from the theater. Today I stayed home from work and thought I was feeling better, but I ended up spending most of the day asleep on the couch.

Elana said...

Kalyn,

This looks amazing and I can't wait to make it for my family! Yum.

Elana

haleysuzanne said...

A delightful cabbage slaw with sriracha in the dressing? Sounds like a perfect side for Memorial Day!

finsmom said...

YUM! This sounds really incredible! I will have to bookmark it to make soon!
Thanks for sharing!

Carolyn said...

Kalyn, this looks delicious. I love cabbage salads, too. I also got a weirdly big kick out of seeing you feature the bowl attachment to the immersion blender. I love that thing and don't think it gets nearly enough airtime!

Garrett said...

Damn, that looks like some fine slaw. This may go on the menu tomorrow night so I can take some with me to the library on Sat. =)

Thanks!

Murasaki Shikibu said...

This sounds good to me! :)

Lately, I've discovered how many people around me despise cilantro and I'm thinking that some of them haven't even tasted it executed in a proper way. I say this because I remember the first time I tasted cilantro I didn't like it either. It was because it was used in some weird experimental cooking by my mom who didn't know how to use cilantro at the time. When used with the right flavors I think it's irreplaceable, i.e. Thai cuisine for example. Glad you love cilantro and keep posting recipes with cilantro in it. :)

Lanie said...

Hi Kalyn! Thanks for sharing this recipe. I posted a link to it in my Friday Favorites!

Karina Allrich said...

First- I hope you feel better soon, Kalyn. Spring is no time to get sick. And this slaw- beautiful. My favorite combination of flavors. Isn't it funny how some loathe cilantro? (Cumin, too.) Go figure. (Lydia- love you even if you're a heretic. Or maybe even because of it.;-) xox

Ari (Baking and Books) said...

I don't think I eat cabbage nearly enough. In fact, I'm certain of it because I can't remember the last time I had it! This recipe looks wonderful though, I think I may add it to our menu for next week.

T.W. Barritt at Culinary Types said...

I had a huge cabbage salad in an airport the other night, and I've been craving it ever since. I love peanuts in salads - the crisp and the crunch!

Amy said...

That looks awesome, Kalyn. I am going to make that this week.

Chris said...

I think I LOVE cilantro and this salad! About 5 more weeks and I will be out there...look out Utab! Can't wait to get together. ;)

Paz said...

Looks and sounds real good!

Paz

Kalyn said...

So happy that everyone is liking this recipe. I do want to emphasize this is best freshly made; if you can't eat it all, I'd only put dressing on part of it, and save the rest to add dressing to later.

Chris, I'll definitely make it for you when you come to Utah!

Shannan said...

It must have been kismet. I was over at Lydia's looking at a pretty pantry and decided to click over to your site and behold! There before me was the next thing I was going to look for on the net.... a nice, interesting healthy slaw involving cilantro and peanuts! I am making pork marinated in a peanut buttery hot sauce that will be grilled serving with homemade flat breads. Thank you!

Kathi said...

I made this today and it is really yummy! Thanks much!

Kalyn said...

Kathi, thanks! So glad you liked it!

Lucy said...

I've made this twice now. The first time I followed the recipe exactly, and the second time I substituted mint for cilantro. Both were GREAT! Thanks for the recipe!

Kalyn said...

Lucy, MINT! Now that is a truly brilliant idea. I'll try that version myself for sure!

Diane said...

Hi, I wanted to let you know that I made this for 2 different parties this weekend and it was huge hit both times. I can't wait to make a batch just for me! This recipe is terrific.

Amanda Crowe said...

Looking for creative uses for cilantro? Then try this awesome recipe. This recipe does not disappoint. It's a snap to prepare and really tasty. All my favorite flavors are in this Spicy Cilantro-Peanut Slaw!

Kalyn said...

Diane and Amanda, so glad to hear you liked the recipe. Can't wait to make this again myself.

Kevin said...

This slaw sounds so good! I really like the flavours in it!

Barbara Bakes said...

I like the recipes to try bookmark idea! This one just went in mine.

My Sensei said...

This recipe looks divine! I am a huge fan of any Asian-fusion salads such as this. Can't wait to try it but may leave out the Sriracha, I can't handle too much heat. Thanks!

Anonymous said...

This salad is SOOOOOOO good! As I was making it, I realized that I didn't have canola or peanut oil, so I used vegetable - sounded gross, but it turned out really good! This salad reminds me of the Chinois Salad from Wolfgang Puck Express - yum!!

AnnieB said...

This looks soooo fresh & good. One question: each of the sweetener options that you listed have different sweetening capabilities. For example, I know that you usually use less honey than sugar because it is much sweeter. Do you have any ideas on how to adjust the amount if you're using honey or agave?

Thanks!

Kalyn said...

Annie, I don't think there would be all that much difference with only 1 T of sweetener, but you could start with 2 tsp. and taste, then add more if you want it a bit sweeter. I did use agave.

EmilySullins said...

Just made a big batch, and it is fantastic. I didn't have to add salt, but I did up the sriracha by a squirt or so; we like it HOT over here.

Excellent recipe! Thanks so much.

Kalyn said...

Emily so glad you liked it! As for the Sriracha, I admit I'm kind of a wimp when it comes to hot (I'm working on it!)

HypsyAdventures said...

You are saving my life with all these amazing phase 1 recipes... this cabbage salad looks delicious! Thanks for all your hard work!

rookie cookie said...

I made this for my sister's baby shower last night. Enormous hit. I heard things like, "I never knew I liked cilantro!".

Kalyn said...

HypsyAdventures, so glad you're finding the phase one recipes useful.

Rookie Cookie, so glad to hear it was a hit and even more glad that we're converting people to the joys of cilantro!

Ashley said...

It was awesome. Day two has just begun for my
south beach diet. My husband and I are like..."we are starving" how can we fill our tummy's up? on this diet. Any suggestions?

Kalyn said...

Ashley, over 1,000 recipes in the archives on the left, I'm sure you can find something you'll like.

Bridget said...

This recipe looks amazing! Thank you for sharing.

I've included it in my Top 25 recipe posts on Twitter because its such a winner!!

www.theinternetchef.biz

Thank you again for the beautiful post.

Love,
Bridge x

Bria said...

Kalyn,

Love your blog! I am actually eating this as we speak (well for the most part) I had some veggies in the fridge that i wanted to use up so i added shredded carrots and snap peas, plus some grilled chicken and lime juice.

It is absolutely delicious. The vinagrette is amazing, I usually dont like slaws, but this is a unique and tasty spin! Thanks for sharing it with us!

Kalyn said...

Bria, so glad you liked it. I think the variations of this are endless!

Anonymous said...

This slaw is so good! I've already made it 2X. I added chopped tomatoes and red pepper. I will be serving this for Thanksgiving, also.

Kalyn said...

Anonymous, so glad you like it! I love this salad and would happily eat it for Thanksgiving myself.

N. said...

Day 2 back on South Beach and I have been craving something delicious!

This. Is. Awesome.

:)

Kalyn said...

Glad you like it!

maryellen1952 said...

I've tried several of these Asian cabbage salad recipes and your's remains my favorite.

Kalyn said...

MaryEllen, so glad you're enjoying it!

ookiime said...

I'm so glad I found your blog, just as a bag of cilantro was withering in my fridge. Made a batch which I ate over 3 days, and it was just refreshingly delicious!

Kalyn said...

So glad you enjoyed it!

Anonymous said...

This is delicious! I am so glad that I found your website. I was recently diagnosed insulin resistant & your recipes are just what I need to keep up my new way of life (basically no sugar or carbs at all). I am already -18 lbs. You are helping people get healthier one recipe at a time! Thanks!

Barbara Bakes said...

My family doesn't like slaw much, but I think this version would be a hit.

backroadjournal said...

I'm so happy that I stopped by as your spicy slaw sounds delicious. Karen

dizzy5 said...

That''s "├╝ber" with an umlaut, please. Spelling is so important, I think.

Elizabeth Miller said...

Loved this recipe but plan to add a hint of fresh lime and some type of sprout...any suggestions?

Rachel said...

This is so good! I am on day 2 of phase 1 and Ive already made a couple of your recipes. I went to the store just to get cabbage for this because I had to have it right when I saw it. It was so good. I followed the recipe exactly. Also, I made it a lunch with the leftovers the next day and topped it with leftover ground turkey from the Spicy Asian Lettuce Cups, also from your blog and also fantastic. One question, I use splenda to sweeten things and Im wondering if I was to use 1T of splenda. That seemed like a lot and I only have the packets so I used 2 packets. Thanks for posting!!

Kalyn Denny said...

Rachel, the Splenda in packets is more concentrated than the granulated Splenda (or Stevia) I use in recipes so you will need to cut down the amount.

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