Crunchy Coleslaw

I hesitate to use the word “asian” to describe a recipe like this coleslaw, because it sounds a bit too generic and simplified, or “Kelsey-fied”, if you will. (Apologies to any Kelsey’s fans out there).   I’m fully aware of (and enjoy!) all the subtelties of cusine that comes out of asia, but what if I say it’s asian inspired….does that still make me sound ignorant?

ANYWAYS,  this recipe uses lots of ingredients typically found in asian cooking, like ginger, peanuts and bean sprouts, so for the sake of being somewhat descriptive, I’ll refer to this coleslaw as a “vaguely asian inspired crunchy coleslaw”.  I wonder if anyone has ever put this much thought into coleslaw before?  My guess is probably not.

So this coleslaw has an oil and vinegar base, meaning it isn’t as heavy as coleslaw can sometimes be, and is great as a side dish for something like Sweet and Spicy Glazed Drumsticks, or even a healthy lunch.

Crunchy Coleslaw ingredients

I pulsed the cabbage in the food processor a few times to get it small enough to eat so it wasn’t awkward, and sliced the other veggies thinly by hand.

Crunchy Coleslaw

Throw on a light, zesty dressing and you’ll have a flavour-packed dish that’s ready in no time.  The longer it sits in the fridge, the more the flavours will intensify so don’t be afraid to serve it again a few days later.  The raw veggies make sure the whole thing stays crunchy, too.

"Vaguely Asian inspired Crunchy Coleslaw

Asian Coleslaw Recipe

½ head red cabbage (green works fine too)
1 cup snow peas, thinly sliced
1 cup bean sprouts
1 sweet pepper, thinly sliced
½ cup thinly sliced carrots
1/3 cup roasted peanuts

Dressing

1 cup rice wine vinegar
1/3 cup peanut oil
1/2 teaspoon sugar
2 tablespoons sesame oil
Salt and pepper to taste

Thai Peanut Soup

Thai Peanut soup is so flavourful,  and all the different veggies bring a satisfying crunch and variety of textures.  Perfect for a filling lunch or a lighter dinner.  Adding the veggies at the last minute keep them tender-crisp and delicious.

Simmering Soup

Top with peanuts, green onions, fresh bean sprouts, basil and cilantro.

Halfway there - so tasty 🙂

Thai Peanut Soup Recipe

2 Tbsp Extra Virgin Olive Oil
1/3 cup chopped onion
4-6 Cloves Garlic, chopped
1 Tbsp freshly grated ginger
2 Cups Roasted Chicken, bite size pieces
1 sweet red pepper
1 tablespoon finely chopped lemongrass (white portion only)
1 teaspoon chopped red chile (to taste)
2 Cups each chopped broccoli and cauliflower
14 ounces chicken broth
1 1/2 cups unsweetened coconut milk
1/2 cup peanut butter
2 Tablespoons lime juice
2 tablespoons soy sauce
½ cup fresh basil, chopped

1.  Heat oil, Cook onion, and garlic until softened.  Add red pepper, ginger and lemongrass until softened, about 5 minutes. Add the red chili, stir and cook for 1 minute. Add broccoli and cauliflower, stirring until slightly softened, about 5 minutes.

2.  Add chicken broth, coconut milk and soy sauce, lime juice, and stir to combine well. Add the peanut butter. Keep stirring until well combined (the peanut butter will go kind of stringy, but it will melt in after a bit). Heat until hot and bubbly.

Serve with chopped fresh roasted peanuts, cilantro, bean sprouts and green onions as a garnish.