I “slaw” this and couldn’t resist trying :)

July 15, 2013

Almost as rare as the Messiah coming to a BBQ at my house, I actually “cooked” with a brand new recipe!! This recipe could be the most perfect “bring a side dish” to a bbq.

My Masterpiece


Thai Peanut Slaw Salad
Recipe type: Salad
Prep time: 
Total time: 
  • 1 Granny Smith apple, cored, peeled & chopped
  • 1-1/2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon white rice vinegar
  • 2 tablespoons PB2 powdered peanut butter (or substitute 2 tablespoon regular creamy peanut butter)
  • 1 tablespoon water
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon ground cayenne pepper (optional; omit if you don't want it spicy)
  • 5 cups shredded cabbage (or one 16-oz bag cole slaw mix)
  • ½ red bell pepper, thinly sliced
  • 2 green onions, thinly sliced (white and green parts)
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped fresh mint (I skipped)
  • 1 cup raw green peas, fresh or frozen
  • ½ cup roasted peanuts, coarsely chopped
  1. Puree dressing ingredients in a blender or food processor to a consistency similar to apple sauce. In large bowl, toss together slaw ingredients and dressing. Cover and refrigerate for at least 1 hour and up to 3 days.


It was a big hit! It’s easy to make, light and a great accompaniment to any grilled dish!!!

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