Tasty Tuesdays: Peanutty Coleslaw

Do you find that during the summer you go to a lot of outdoor potlucks where you're asked to bring a side? I am always puzzled at what to bring. I find cooking for a crowd can be daunting sometimes. I came across a recipe in the July issue of Southern Living last year that I found intriguing - Peanutty Coleslaw. I am fickle when it comes to liking coleslaw. The only version I have ever really liked is my dad's. His is very savory and is not prepared with sweet pickle relish or sugar. It's hard to find coleslaw that tastes anything like his. So when I saw a recipe for peanutty coleslaw, I thought I'd give it a shot. Maybe something with a whole different flavor profile would get me past my coleslaw prejudice.

The recipe calls for wasabi paste. I don't consider myself a picky eater, but after a bad experience with some shrimp cocktail, I have an aversion to shrimp, horseradish, and also wasabi. The smell alone gives me goosebumps. So as you can imagine I left out the wasabi paste. For a little extra crunch, I used one package of ramon noodles (no spice package) crumbled. It was quite a hit!

Peanutty Coleslaw
Prep: 15 min., Chill: 1 hr. Wasabi paste can be purchased in the Asian section of most supermarkets. If you prefer a creamy coleslaw, double the amount of dressing.
Yield
Makes 6 servings
Ingredients
1/2 cup chopped fresh cilantro
1/4 cup chopped green onions
3 tablespoons white vinegar
1 tablespoon sesame oil
2 tablespoons mayonnaise
1 teaspoon sugar
1 teaspoon grated fresh ginger
2 teaspoons wasabi paste
1/2 teaspoon salt
1/2 teaspoon pepper
1 (16-oz.) package shredded coleslaw mix
3/4 cup lightly salted peanuts
Preparation
1. Whisk together first 10 ingredients in a large bowl; add coleslaw mix, stirring to coat. Cover and chill 1 hour; stir in peanuts just before serving.

So next time you need a go to side, give this dish a shot.

PS - Two peanuts were walking down a dark street - one was A Salted. Haha!!!