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Thai-Style Broccoli Slaw
Reduced-fat peanut butter, grated ginger, rice vinegar, orange marmalade, soy sauce, and chili-garlic sauce get whisked into a dressing that coats broccoli slaw, red bell pepper strips, julienne carrots, shredded red cabbage, and fresh cilantro. The dressing clings well to the shredded vegetables without wilting them — the slaw holds its crunch even after sitting for an hour. Serves 4 as a side; the 80-minute total includes 60 minutes of refrigerator resting time for the flavors to develop.
Ingredients
- 2 tablespoons reduced-fat creamy peanut butter
- 1 tablespoon grated gingerroot
- 1 tablespoon rice vinegar
- 1 tablespoon orange marmalade
- 1½ teaspoons reduced-sodium soy sauce
- ¼ to ½ teaspoon chili-garlic sauce
- 3 cups broccoli slaw mix (from 10-oz bag)
- ½ cup thin bite-size strips red bell pepper
- ½ cup julienne carrots (from 10-oz bag)
- ½ cup shredded red cabbage
- 2 tablespoons chopped fresh cilantro
Instructions
- 1Whisk the peanut butter, grated ginger, rice vinegar, orange marmalade, soy sauce, and chili-garlic sauce together in a small bowl until smooth. Taking time to fully emulsify the peanut butter ensures the dressing coats the vegetables evenly.
- 2Combine the broccoli slaw mix, red bell pepper strips, julienned carrots, shredded red cabbage, and chopped cilantro in a large bowl. Pour the prepared dressing over the vegetables and toss well to coat everything evenly.
- 3Cover the bowl and refrigerate for at least 1 hour to let the flavors meld. Toss the mixture occasionally to redistribute the dressing from the bottom of the bowl.
Notes
- Make ahead: For the best texture, serve this slaw within 6 hours of tossing. The vegetables will start to lose their crunch if left sitting much longer.
- Prep: If your peanut butter is very stiff, microwave it for 10 seconds to loosen it up before whisking the dressing.
- Variation: Adjust the chili-garlic sauce to your heat preference. Start with a quarter teaspoon for mild warmth, or add more if you like a kick.
Recipe Details
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