Thai Slaw with Sweet and Sour Vinaigrette and Peanut Butter Ginger Drizzle


Doc’s hummingbirds had 2 babies this summer. The parents left about a month ago. The juveniles are still at our house zooming and fighting for a perch at 2 of Doc’s sugar water feeders. It is quite a show. They were so tiny when they first learned how to fly. Now they are getting fatter every day.
We hate to see them go!

This is a very colorful and flavorful slaw with a Thai twist. The Sweet and Sour Viaigrette and the Peanut Butter Ginger Drizzle are similar to the ones on the Thai chicken salad at Panera Bread. The salad is very colorful and crunchy. I hope you like it as much as we do!

Thai Slaw with Sweet and Sour Vinaigrette and Peanut Butter Ginger Drizzle

Slaw
2 cups chopped Napa cabbage
2 cups chopped red cabbage
1 ½ cups shredded carrots (in the food processor or box grater)
1 cup edamame, cooked and drained
¼ cup green onion thinly sliced on the diagonal, optional
½ cup cocktail peanuts (not dry roasted)
Garnish: ½ cup chow mien noodles

Place Napa and red cabbage, carrots, edamame, green onions, and peanuts in a large bowl. Stir in Sweet and Sour Vinaigrette. Garnish with chow mien noodles. Let each person drizzle slaw with as much of the Peanut Butter Ginger Dressing as they prefer.

Sweet and Sour Vinaigrette
4 tablespoons Mae Ploy sweet chili sauce (In the Asian section, made in Thailand)
2 tablespoon unseasoned rice vinegar (in the Asian section of the grocery store)
1 tablespoon soy sauce

Mix all ingredients in a small bowl. Set aside.

Peanut Butter Ginger Drizzle
2 ½ tablespoons smooth peanut butter
2 teaspoons sesame seed oil
1 tablespoon canola oil
3 teaspoons soy sauce
2 teaspoons Sriracha
1 tablespoon honey
3 tablespoons rice wine vinegar
2 tablespoons freshly squeezed lime juice
1 tablespoon Mae Ploy sweet chili sauce
1 teaspoon minced garlic
1 teaspoon freshly grated ginger (I use a microplane)

Mix all ingredients in a small bowl. Pour into a small pitcher for serving.

Published in The News and Neighbor on October 4, 2017

 

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