Summer Slaw

Summer Slaw

by Dishing Up the Dirt

Prep Time: 20 minutes  |  Cook Time: 0 minutes  |  Serves: 4-6

Spicy Peanut-Ginger Sauce

• 1/2 cup unsalted creamy peanut butter
• 1/4 cup reduced sodium soy sauce (or tamari)
• 3 tablespoons unseasoned rice vinegar
• 2 tablespoons honey
• 2 teaspoons finely grated fresh ginger
• 1 scallion, minced
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons water + additional to thin if necessary

Slaw

• 1 small green cabbage (about 3/4 pound) shredded
• 1 small purple cabbage (about 3/4 pound) shredded
• 3 small salad turnips (also know as Japanese turnips) cut into thin matchsticks
• 6 medium sized radishes, sliced into thin matchsticks
• 1 medium sized kohlrabi, peeled and sliced into thin matchsticks
• 3 scallions, thinly sliced (use white and green parts)
• 1/2 cup dry roasted peanuts
• 1 tablespoon sesame seeds
• 1 cup loosely packed cilantro, finely chopped (leaves and stems)

1. Combine all the ingredients for the peanut sauce in a bowl and whisk until completely smooth and creamy. This works best with an immersion blender or small food processor. Taste test and adjust seasonings as needed.
2. In a large bowl toss all the shredded veggies (down to the scallions) and drizzle over half of the sauce. Toss well. Sprinkle in the peanuts, sesame seeds and cilantro and add additional sauce to taste. Enjoy at room temperature.

Notes

• If you don’t intend on serving this right away hold off on dressing the salad until just before serving
• Use this recipe as a guide
• Adjust measurements and ingredients as necessary
• Taste test as you go

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.