Another week, another recipe

[madbaker]

Peanut Slaw

1 head cabbage, sliced
1/2 cup cilantro
2 carrots, sliced into strips
3 radishes, sliced mint wafer-thin
4 green onions or scallions, chopped
2 bell peppers, sliced into strips
1/2 cup peanuts

Sauce (measure using the Eyeball Method^TM)
rice vinegar
sesame oil
soy sauce
small amount brown sugar
minced ginger
minced garlic

Whisk sauce together, let stand 30 minutes. Combine rest except peanuts and toss, adding peanuts just before serving.

Comments: eh. I probably wouldn't have made this had we not had cabbage, cilantro, radishes, and bell peppers from the last delivery of our CSA a couple weeks back. While this was an okay variation, I prefer my usual - which omits the radishes and bell peppers in favor of bean sprouts and chicken.

Comments

[fionnbharro.livejournal.com]

I use the Eyeball Method, too.... but it ain't gonna work if I don't know what the end result should be like....

I've seen slaws that range from 'really dry' to 'soupy'. And they're supposed to be those ways.

Are we talking Tablespoon-ish or half-bucket-ish? Its kinda Asian, it seems; but is it supposed to be heavy on the garlic or just a hint?

Why not Fish Sauce as an ingredient? Is it missing on purpose?

[madbaker.livejournal.com]

It's Asian-oid, yah. But not Thai fish sauce Asian-oid, so I guess it's missing on purpose.

I made this moderately dry (Tbspish) - after a day of sitting in the fridge, it wasn't sitting in a total puddle of its own sauce. In other recipes, they solve the soupy problem by using peanut butter and/or mayonnaise as a binder. It sounds odd but it works!

I like garlic and ginger, so I used a fair amount of each - 1.5" root of ginger and about 5 cloves. But season as you will.