Coleslaw is one of my favourite side salads.  I know so many people love a mayo as the base for the dressing,  but my heart really loves  a tangy vinaigrette style dressing. These days there is nothing easier than grabbing a bag of pre-shredded slaw mix at the grocery store.  They are quick and convenient and I have used them many times.  However, I do think that cutting or shredding up fresh cabbage offers so much more flavour and texture. Cabbage is also super economical and can last a very long time in your crisper.  Having said that, if you are the person that will only use half the head and then throw the rest out, definitely opt for the bag of coleslaw to reduce the chance of food waste. I love the addition of nuts to any salad, they just make everything more interesting and, well, nutty! I just happened to have a handful of honey roasted peanuts in my pantry that had been lingering a tad too long and so I decided to add them to this already delicious slaw.  But if you don’t have honey roasted nuts hanging around feel free to add whatever you have.

Honey-Roasted Peanut Slaw

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5 from 3 reviews

• Author: Andrea Buckett
• Yield: 6

Ingredients

For the dressing
4 tablespoons seasoned rice vinegar (or white wine vinegar)
1 tablespoon liquid honey
1 tablespoon soy sauce
¼ cup vegetable oil
2 teaspoons sesame oil
2 teaspoons chili-garlic sauce (or more if you like it spicier)
¼ teaspoon salt

For the slaw
4 cups shredded green cabbage
2 carrots, grated
⅓ cup thinly sliced red onion
½ cup roughly chopped fresh cilantro
¾ cup honey-roasted peanuts, roughly chopped
Honey Roasted Peanuts for garnish

Instructions

1. Add the rice vinegar, honey, soy sauce, vegetable oil, sesame oil, chili-garlic sauce and salt to a large bowl. Whisk to combine.

2. Add the cabbage, grated carrots, red onion, cilantro and the chopped honey roasted peanuts. Toss to combine.
Garnish the top of the slaw with more whole honey-roasted peanuts.

This slaw can be served immediately or stored in the fridge for up to 24 hours before serving.