Winter Slaw with Thai Peanut Dressing

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.

When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

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Quantities: Serves 6

Ingredients:

Slaw
1/2 red cabbage, shredded
2-3 large carrots, cut into matchsticks
1 red pepper, cut into slivers
1 cucumber, halved & de-seeded then sliced on the diagonal
2-3 spring onions, thinly sliced on the diagonal
1 large handful of picked coriander leaves
1-2 large handfuls of plain cashew nuts
1 red chile, thinly sliced (to garnish)

Peanut dressing
2 heaped tablespoons (1/4 cup) creamy peanut butter (sugar free is best)
2 tablespoons brown rice vinegar
1 lime, juiced (about 2 tbsp)
3 tablespoons rapeseed oil
1 tablespoons light soy sauce
1 tbsp sugar
1 tsp honey
2 garlic cloves, pressed (or finely chopped)
1 inch square piece of ginger, grated (or finely chopped)
1 tsp sea salt
1/4 tsp chilli flakes
1/2 fresh red chile, finely chopped
2 tbsp coriander leaves, chopped

Method:

1. CASHEWS: Toast your cashew nuts in a small frying pan over a medium heat for a few minutes until they are toasted (or lightly charred). Watch carefully so they don’t burn.

2. SLAW: Prepare your vegetables. Combine the shredded cabbage, carrot matchsticks, slivered red pepper, sliced cucumber, sliced spring onions and coriander leaves together in a bowl.

3. PEANUT DRESSING: Combine all your dressing ingredients and mix together thoroughly. If you like a very smooth dressing, you can put this in your food processor and whiz until smooth. If you are happy for a chunkier dressing, just combine thoroughly until all mixed together. Don’t dress your slaw until serving time.

4. SERVE: Mix your dressing in with your slaw bit by bit until you are happy with the consistency. Top with toasted cashew nuts, coriander leaves and some sliced chile. Enjoy.

From notesofbacon.com