Bruces Spicy Peanut Slaw Recipes

ASIAN SLAW WITH GINGER PEANUT DRESSING

Steps:

• In a medium bowl, whisk together all of the ingredients for the dressing (be sure the peanut butter is dissolved). Set aside.
• Combine all of the slaw ingredients in a large mixing bowl. Add the dressing and and toss well. Let the slaw sit for at least ten minutes so the vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt.) Serve cold. This slaw is best served fresh but leftovers will keep in a covered container in the refrigerator for a few days.
• Make-Ahead Instructions: The dressing can be prepared up to 2 days ahead of time; store in a covered container in the refrigerator.

SPICY PEANUT SLAW

Steps:

• Toss the cabbages and carrot with 1 teaspoon salt in a colander set over a bowl or in the sink; let it stand until the cabbage wilts, which will take between 1 to 4 hours.
• Rinse the cabbage under cold running water (if you're serving the slaw immediately, rinse under water and then in a large bowl of ice water to chill).
• Press gently to drain then pat dry with paper towels; cabbage can be stored overnight in refrigerator to chill in a re-sealable container.
• To make the dressing, in a food processor purée together the peanut butter, oil, vinegar, soy sauce, lime juice, brown sugar, garlic, ginger, cayenne, and jalapeno (if using) until smooth (taste it at this point to see if you want to add more cayenne or jalapeno).
• Toss the dressing with the cabbage, carrot, grated kohlrabi, water chestnuts, and green onions (and the currants, if using - they add nice little surprising bits of sweetness to the slaw!) together in a bowl.
• Season with salt and pepper, to taste.
• Cover, and refrigerate until chilled and ready to serve; garnish with sesame seeds.
• Makes about 6 cups, serving 6 to 8.
• Note: you can also make the slaw without wilting the cabbage/carrot in the 1 tsp of salt - it's up to you. You might try it both ways to see which you prefer.

ASIAN SLAW WITH PEANUT DRESSING

Steps:

• Add all salad ingredients to a a medium salad bowl and toss. In a mixing bowl whisk together all dressing ingredients until well combined (if needed you can season with a little salt).
• Pour dressing over salad and toss to coat. Sprinkle with sesame seeds if desired and serve immediately.

SPICY RED (SQUARE) PEANUT COLE SLAW

Steps:

• Shred the cabbage. Slice the scallions into 1-inch strips (on the bias). In a large bowl, mix together with the mayonnaise, sugar and hot oil. Let sit overnight, refrigerated. Mix in the peanuts and season with salt and pepper before serving.

BRUCE'S SPICY PEANUT SLAW

Steps:

• In a large bowl combine green and red cabbage, carrots, red bell pepper, scallions, red onion, apple, garlic, and red-pepper flakes. Toss to combine. In a second medium bowl, combine the mayonnaise, sour cream, beer, sugar, lemon juice, and vinegar. Mix well. Stir into the vegetable mixture along with peanuts. Season with salt and pepper. Add lemon juice and vinegar, to taste.

PEANUT CHICKEN STIR FRY

Steps:

• MAKE NOODLES: Boil noodles in salted water as per package directions. Drain - reserving a cup of pasta water - and set aside.
• MAKE PEANUT SAUCE: Place all peanut sauce ingredients in a small bowl and whisk until smoothly combined.
• STIR FRY CHICKEN: Season chicken with salt and pepper. Heat oil in a pan (preferably non stick) to medium high. Stir fry chicken for 3-4 minutes until cooked through. Remove chicken to a plate and cover to keep warm.
• STIR FRY VEGETABLES: Add a little more oil if needed and heat to medium high. Add onions, peppers, broccoli florets (if using) and broccoli slaw. Stir fry for 5 minutes until tender.
• FINISH STIR FRY: Add cooked chicken, cooked noodles and peanut sauce to the vegetables. Add baby spinach if using. Stir to combine everything and cook for a couple of minutes until heated through and spinach wilts. Add a bit of pasta water at a time until you get the consistency you want (you will likely not need it all). Sprinkle on sesame seeds and serve.

CRISPY ASIAN SLAW WITH PEANUT SAUCE

Steps:

• To make the dressing, combine the vinegar, soy sauce, peanut butter, ginger and brown sugar in a blender and puree. Toss together the remaining ingredients in a serving bowl. Drizzle the dressing and toss to coat evenly.