Mom's Asian Slaw
-
Cabbage, nuts, onion and cilantro go into Marion Behzad's Asian-style slaw. To save time in the kitchen, she tosses it with store-bought dressing. Bob Chwedyk | Staff Photographer
½ head (small to medium) green cabbage, thinly sliced, see note
¼-½ head (small to medium) red cabbage, thinly shredded
½ red onion or sweet onion, coarsely chopped
½ cup toasted or roasted salted peanuts
3-4 tablespoons chopped fresh cilantro
¼-½ cup Asian ginger or Thai peanut dressing
Kosher salt and pepper, to taste
½ cup dry Chinese noodles, optional garnish
In a large bowl, toss the cabbage, onion, nuts and cilantro. Add dressing according to how moist or dry you like your slaw. Season with salt and pepper and toss to combine. Chill until ready to serve.
Garnish with crushed noodles, if desired.
Serves four to six.
Cook's notes: Salted, roasted cashews pieces can be used instead of peanuts. Thinly sliced jicama can also be added. This can be made with all red or all green cabbage; remove any wilted or bad leaves before shredding. Do not use any of the core or any of the thick white pieces which may be present at the end of the strips when cutting the cabbage. If strips are too long cut in half but the cabbage should not be chopped.
