The General Point.

My name is Emily Wood. I live in San Francisco.
"It’s possible and necessary to be interested in everything." - Adrienne Rich
These are my own opinions and not those of my company.

[twitter] [facebook] [pinterest]

Feb 06

Crunchy, not Spicy Peanut Slaw

OK, here is a recipe that is entirely thanks to the CSA. Anything I make with cabbage is; they have been giving us a cabbage a week, and that’s a lot of cabbage. You can only garnish so much posole, you know what I’m saying? So, then: slaws. 

Peattie loves any kind of peanut-flavored thing (peanut noodles, panang curry, peanut sauce) so this was his request and the result of another Google search. It was good, but I thought it needed more spice. I added maybe 1/3 a jalapeno, diced, and when I make this again (which I will be), I’d add more. 

Crunchy Peanut Slaw

Barely modified from the Kitchn

  • 1 medium head green cabbage, outer leaves removed
  • 1 1/2 cups roasted, unsalted peanuts
  • 1 bunch green onions, chopped (both white and green parts)
  • 1 cup chopped cilantro 
  • 1 jalapeno
  • Salt and pepper


  • 1/2 cup light oil, like canola
  • 3 tablespoons rice vinegar
  • 1 tablespoon sugar (or more, to taste)
  • 1 tablespoon sesame oil
  • 1 teaspoon soy sauce (or more, to taste)

Shred the cabbage very finely, then toss with the peanuts in a large bowl. Add the scallions and cilantro and toss again, then season lightly with S&P. Whisk the dressing until emulsified, then taste and adjust to your own preferences of sweetness and saltiness. Toss with the cabbage. Eat with gusto.

Comments (View)
blog comments powered by Disqus