Peanut butter provides the perfect foil for the crunchy vegetables in this slaw. And the inherent creaminess makes it a great substitute for the mayonnaise traditionally used in slaws. The thinner the veggies, the more they will soak up the delicious dressing. The dressing can be made one or two days ahead, but dress just an hour before serving for the best crunch. You could also add finely shaved jalapeños on top.
- Yield: 6 Servings
- ½ cup 2% Greek yogurt
- ¼ cup creamy peanut butter
- ¼ cup rice wine vinegar
- 2 teaspoons hot chile sauce, such as Sriracha
- 2 teaspoons dark sesame oil
- 1 teaspoon honey
- Kosher salt
- 6 cups shredded green cabbage
- 1 cup julienned carrot
- ½ cup thinly sliced radishes
- ½ cup finely chopped scallions (white and green parts)
- ½ cup fresh cilantro leaves
- ½ cup golden raisins
- In a medium bowl, whisk together the yogurt, peanut butter, vinegar, chile sauce, oil, and honey until smooth. Season with salt.
- To the bowl, add the cabbage, carrot, radishes, scallions, cilantro, and raisins. Toss well to coat everything with the dressing. Refrigerate until chilled and toss again before serving.