Spicy Asian Slaw With Honey Roasted Peanuts Food

ASIAN PEANUT SALAD WITH SWEET & SPICY HONEY ROASTED PEANUTS

Steps:

• Preheat the oven to 325 degrees F., and line a rimmed baking sheet with a silpat or strong aluminum foil.
• In a bowl, stir together the nuts, honey, pepper flakes, cayenne, and salt. Spread on the prepared baking sheet into an even layer, and bake for 20 minutes, or until the honey turns a deep caramel color, stirring every 3-5 minutes to prevent burning.
• Remove from the oven and stir constantly for 1-2 minutes. Sprinkle on the sugar, and continue to stir until cooled, breaking up clumps as they form. Once the nuts are cool enough to handle, you can use your hands to break up any larger clumps that remain. Once completely cooled, store in an airtight container at room temperature for up to a couple of weeks.
• Whisk all the ingredients to combine, except 2 TBSP of the toasted sesame seeds. Save these as a garnish for the salad. Store dressing in an airtight container in the fridge for up to a couple of weeks. Dressing is best made a day in advance to let the flavors come together.
• In a bowl, combine both of the cabbages, bell pepper, snap pees, and carrots. Garnish with chopped green onions and cilantro. Salad greens can be prepped in advance, and stored in the fridge for up to a few days in a lidded bowl.
• When ready to serve, top with the dressing, reserved sesame seeds, and a handful of honey roasted peanuts. Optionally, add some grilled chicken or shrimp to make the salad a complete meal.

PAPAYA SLAW WITH SPICY HONEY VINAIGRETTE

Steps:

• For the slaw: Toss together the peanuts, cilantro, chiles, mango, papaya and scallions in a large mixing bowl.
• For the vinaigrette: Whisk together the vinegar, honey, fish sauce, chili powder, mustard, lime zest and lime juice in a small mixing bowl. Continue whisking while slowly adding the oil until combined. Season with salt and pepper. Drizzle the vinaigrette over the slaw and toss to combine. Garnish with additional peanuts and cilantro, with a dash of chili powder on top.

ASIAN SLAW WITH PEANUTS

Steps:

• Whisk first 5 ingredients in medium bowl to blend. Season with salt and pepper.
• Mix cabbage and remaining ingredients in large bowl. Toss with enough dressing to coat. Season with salt and pepper. (Can be made 3 hours ahead. Cover; chill.)

ASIAN RED CABBAGE SLAW WITH PEANUTS

Steps:

• Whisk together the peanut butter, mustard, sesame oil, soy sauce, ginger, honey and lime juice in a large bowl. Add the cabbage, basil, cilantro and scallions and toss to coat.
• Transfer to a platter, sprinkle with the peanuts and serve immediately.

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.

SPICY ASIAN COLESLAW

Steps:

• Combine the first 4 ingredients in a large bowl.
• Add the green onions and coleslaw, tossing gently to coat.
• Sprinkle the slaw with parsley and sesame seeds.
• Serve immediately.