Peanutty Cabbage-Apple Slaw with Raisins-CL-3/05

[Terrytx]

Another I couldn't find a review for. Easy and delicious. This one will get repeated. Nice blend of flavors.

[Peggy]

I made this last week and was bad and didn't post a review.:o We also liked it and the recipe made a lot. After several days, the leftovers became a bit tired. Let's just say it is great the first day but didn't get better over time. I just had regular peanut oil and I think it called for "toasted". I couldn't taste the peanut flavor in my salad; could you, Terry?

Peggy

[bobmark226]

Originally posted by Peggy
I just had regular peanut oil and I think it called for "toasted". I couldn't taste the peanut flavor in my salad; could you, Terry?

I think you answered your own question! :) Regular peanut oil (Planters, etc.) doesn't have much or any peanut taste. The roasted oils, like Loriva, have a very distinct flavor.

And, yes, it's worth the bucks. :rolleyes: Especially if you do a lot of Asian peanut flavored dishes.

Bob

[Terrytx]

I did use the "toasted" and I think that is what made it so good and different for us. I haven't tried any left overs yet, so can't be a judge of that. I'll let you know about that after lunch.

[Peggy]

Originally posted by bobmark226
And, yes, it's worth the bucks. :rolleyes: Especially if you do a lot of Asian peanut flavored dishes.

OK... I guess I will have to splurge and get the toasted stuff!:) What is the shelf-life of toasted peanut oil? Do you need to keep it in the refrigerator??

Peggy

[blazedog]

Don't know but the bottles are pretty small :)

The Soba Chicken Salad from C/L is another great dish that uses toasted peanut oil if you're looking for other uses.

As the others have said, replacing it with regular peanut oil would be omitting a crucial ingredients.

[Terrytx]

The bottle suggests that you refrigerate for longer shelf life, so I am.

[Terrytx]

Originally posted by blazedog
The Soba Chicken Salad from C/L is another great dish that uses toasted peanut oil if you're looking for other uses.


where can I find this recipe?

[swquilts]

I think this is the recipe that I bought the oil for, but I haven't tried it yet.

Peanut Chicken Soba Salad
From Cooking Light


You'll only need about 15 minutes to cook the chicken and noodles for this Asian salad. If short on time, substitute rotisserie chicken or leftover cooked chicken, and purchase preshredded carrots from your supermarket's produce section.

2 cups water
2 (6-ounce) skinless, boneless chicken breast halves
4 black peppercorns
1 bay leaf
1 tablespoon rice vinegar
2 tablespoons roasted peanut oil
2 teaspoons low-sodium soy sauce
1 teaspoon honey
1 teaspoon chili garlic sauce (such as Lee Kum Kee)
1/2 teaspoon salt
2 cups cooked soba noodles (about 4 ounces uncooked)
1 cup grated carrot
1/2 cup thinly sliced green onions
1/4 cup minced red onion
1/4 cup chopped fresh basil
4 teaspoons chopped unsalted, dry-roasted peanuts
Lime wedges (optional)

Combine first 4 ingredients in a medium saucepan; bring to a boil. Cover, remove from heat, and let stand 15 minutes or until chicken is done. Remove chicken from pan, and discard peppercorns, bay leaf, and cooking liquid. Shred chicken; place in a large bowl.
Combine vinegar and next 5 ingredients (vinegar through salt), stirring with a whisk. Pour over chicken; let stand 5 minutes. Add soba noodles and the next 4 ingredients (noodles through chopped basil) to chicken mixture, and toss well. Sprinkle with peanuts. Garnish with lime wedges, if desired.

Yield: 4 servings (serving size: 1 cup salad and 1 teaspoon peanuts)

NUTRITION PER SERVING
CALORIES 256(33% from fat); FAT 9.5g(sat 1.7g,mono 4.2g,poly 2.9g); PROTEIN 23.9g; CHOLESTEROL 49mg; CALCIUM 30mg; SODIUM 538mg; FIBER 2.5g; IRON 1.3mg; CARBOHYDRATE 19.5g

Maureen Callahan
Cooking Light, MAY 2004

[blazedog]

Originally posted by swquilts
I think this is the recipe that I bought the oil for, but I haven't tried it yet.



Yes -- this is the dish. It's great because it lasts well for a couple of days which makes it ideal for me to make on SUnday and bring to lunch for a few days.

It's also pretty Core (if you're doing WW) except for the peanut oil :D

[Peggy]

That recipe looks great!! I will pick up the toasted peanut oil next time I'm at the store.

Peggy

[bobmark226]

Originally posted by Terrytx
The bottle suggests that you refrigerate for longer shelf life, so I am.

It does, but 1. I hate using cold oil and 2. a bottle never lasts me more than six months because I use it in all my stirfries and it's never gone bad.

Bob

[Terrytx]

Good to know Bob, I dislike using cold oils too. I think I'll go get it out of the refrigerator and keep it handy next to my other Asian ingredients.

[donnamp14]

Bob- Do you use it in ALL your stir fries? I am never happy when I use plain peanut oil, and it does get rancid. Does the toasted variety make a difference? (I haven't yet mastered the art of stir fry. Long story) Can I find this at WF? (You must go there and check for me, OK??? LOL!)

[Kingwell]

Not to hijack...but...for the record, I make the soba salad with sesame oil and it gets rave reviews. So for those who don't opt to buy the toasted peanut oil, there's a tasty alternative.