View Full Version : Thanks Bob

07-11-2006, 08:34 AM
I finally got around to making the Sweet & Sour Cole Slaw that you posted so time ago and it was great. I used a 16 oz bag packaged cole slaw stuff and 4 of us almost ate the whole bowlful :o

07-11-2006, 09:16 AM
Can someone post the recipe for this slaw? Is it from CL?


07-11-2006, 10:26 AM

(The Good Food Gourmet: Jane Brody)

7-8 cups (about 1-1/4 pounds) shredded green cabbage

1/3 cup rice vinegar or cider vinegar
1/4 cup crunchy peanut butter (smooth also acceptable)
Red pepper flakes to taste (optional)
3 Tablespoons brown sugar
1/2 cup dry roasted, unsalted peanuts, coarsely chopped
1/2 teaspoon salt
1 Tablespoon soy sauce (used low sodium)
1 teaspoon oriental sesame seed oil

Place dressing ingredients in blender, and process them on low until well mixed. (Note: I usually just whisk thoroughly in the bottom of the bowl and add the cabbage in.)

About 1 hour before serving, place the dressing in a large bowl and gradually add all the shredded cabbage tossing well to mix. Stir in red pepper flakes (if you are using them). Cover bowl, chill for 1 hour, tossing it every now and then.

At serving time, stir in peanuts. Use slotted spoon to serve slaw.
Serves: 16

Nutrition Facts Calories: 73 Saturated Fat: 0.7 gm
Carbohydrate: 7 gm Fiber: 2 gm
Cholesterol: 0 mg Protein: 3 gm
Fat: 5 gm Sodium: 158 mg

NOTES: I'm usually pretty generous with the red pepper flakes. I also used a one pound bag of ready slaw and it wasn't overly liquid until it sat, of course. The original recipe called for natural peanut butter, but I use plain old Skippy SuperChunk, the house standard.

07-11-2006, 10:35 AM
Thanks for posting! It looks wonderful!