I used to make this yummy Asian peanut salad dressing back when The Mister and I were just dating, back when I had time to get all fancy in the kitchen and impress him. I would make these big, colorful, fancy salads as a preview to these fancy home-cooked meals. Fancy, fancy, fancy.
What can I say? I was trying to wriggle my way into his heart. Little did I know he would eat anything. Oh well, I give myself a gold star for trying.
Anyway, I hadn’t made my peanut dressing for five years or so. I just forgot about it. Until I saw asian peanut slaw on a restaurant menu.
I made sure we didn’t order the slaw at the restaurant, in case theirs was better than what I would make.
Here’s what I came up with…
Asian Peanut Dressing
- 1/4c natural peanut butter
- 1/2c rice vinegar
- 1/2c neutral oil – light olive oil, grapeseed oil, etc.
- 1tsp toasted sesame oil
- 1tsp soy sauce
- 2tsp agave nectar (more if you like it sweeter, less if your vinegar is seasoned)
- 1c shredded red cabbage
- 3c shredded green cabbage
- 1c each of whatever vegetables sound good to you (I used red bell pepper and carrots cut into matchsticks, and peas.)
- 1/4c onion
- cilantro (optional)
Mix up a batch of the dressing. Mix with your chopped and shredded veggies and let it all sit for at least an hour. Serve alongside whatever Asian-inspired main dish you choose!
The next day, I mixed mine with leftover cold chicken and stuffed it all into a wrap.