Sunday, February 12, 2012

Peanut Slaw

After coming out of our Super Bowl food coma, we decided to buckle down and eat a little better.  Lee's starting on some Herbalife shakes for breakfast and lunch and making a good dinner for both of us.  
We hit the Soulard Farmer's Market and got all of this for $23.  So we're all set for a solid week of healthy.  

He's started his own Pintrest board with healthy food options and has been pinning away good stuff.  This one came to us via Pintrest via Food Gawker via the Bite House.   
Lee loves his coleslaw, until we got married, I only though there were two kinds of coleslaw- mayo and vinegar.  Little did I know...

This is a great variation on a vinegar coleslaw.  The cilantro adds a touch of spring and the peanuts give you a great earthy crunch.
Here's what you need:
Shred your cabbage (all I had was green so I doubled it, but half and half green and red is prettier.)  Chop your cilantro and green onions and smash your peanuts until they are ground and place all of this into a bowl.
In a smaller bowl, whisk together the vinegar, sugar and oils until blended and pour over your cabbage mixture.
Toss to combine and refrigerate for at least an hour- or overnight, the longer the flavors meld the better.


  • 1/2 red cabbage
  • 1/2 green cabbage
  • 2 green onions
  • 1 bunch chopped cilantro
  • 1 cup ground peanuts
  • 1/2 cup rice vinegar
  • 3 tablespoons peanut oil ( I uses veg. oil because I was out of peanut oil)
  • 3 tablespoons sugar
  • a dash of sesame oil


  1. Finely slice the cabbages, cilantro and  green onions. 
  2. Smash peanuts till they are ground and mix all of these into a bowl.
  3. In a smaller bowl mix the vinegar, sugar and oils and pour over your cabbage mixture and let sit for an hour.

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