Lemongrass And Peanut Slaw

Lemongrass And Peanut Slaw
4.5 from 2 ratings
Lemongrass and peanuts flavor a refreshing cabbage and carrot slaw. This recipe can be a great contrast to grilled pork, especially our recipe for Thai-style grilled pork country ribs.This recipe by JeanMarie Brownson originally appeared in The Chicago Tribune.
Prep Time
Cook Time
Lemongrass and peanut slaw
Total time: 50 minutes
  • 1/4 cup unseasoned rice vinegar
  • 2 tablespoon soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon dark asian sesame oil
  • 1 tablespoon lemongrass puree
  • 6 cup finely shredded cabbage, about 11 ounces (one-quarter of a medium-size head)
  • 2 large carrots, peeled, trimmed, shaved (about 1 cup or 2.5 ounces)
  • 1/4 medium white onion, finely diced, rinsed
  • 1/2 teaspoon minced fresh green chile (such as jalapeno or serrano) or ΒΌ teaspoon crushed red pepper flakes
  • 2-3 tablespoons chopped fresh cilantro
  • 1/2 cup roughly chopped roasted peanuts
  1. Put 1/4 cup rice wine vinegar, 2 tablespoons soy sauce, 1 tablespoon sugar, 1 tablespoon sesame oil and 1 tablespoon lemongrass puree into a large bowl. Mix until the sugar dissolves.
  2. Stir in 6 cups shredded cabbage, 2 shredded carrots, 1/4 medium diced onion and 1/2 teaspoon chile until well mixed. Refrigerate covered about 30 minutes or up to several hours.
  3. Stir well. Add 2-3 tablespoons chopped fresh cilantro and 1/2 cup chopped roasted peanuts. Toss and serve.