The peanut notes in this slaw remind us of the Indonesian skewered meat dish saté. As a result, we think grilled steak, shrimp, or pork would make a terrific main course as an alternative to the Hoisin Five-Spice Chicken Legs.


  • Dressing
    • 1 tablespoon soy sauce
    • 1 tablespoon cider vinegar
    • 2 teaspoons Asian sesame oil
    • 1 ½ teaspoons fresh ginger, peeled & minced
    • 1 ½ teaspoons Asian chile paste
    • ¼ cup creamy peanut butter
    • 1 teaspoon sugar
  • Slaw
    • 1 tablespoon vegetable oil
    • 2 medium carrots, cut into julienne strips
    • ½ small head cabbage, cut into 1/4-inch-thick slices
    • ½ large cucumber, seeded and cut into julienne strips


1. Make dressing: Whisk together dressing ingredients.
2. Make slaw: Heat vegetable oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté carrots, stirring, until almost tender but not brown, about 2 minutes. Add cabbage and sauté, stirring and tossing constantly, until wilted but still crisp-tender, about 4 minutes. Remove from heat and add cucumber and dressing, tossing well to coat.


Try adding lime juice to "lighten it up".


Salads, Salads And Dressings, Vegetarian, Vegetarian Dishes




4 servings




preparation times

• Active: 40 Minutes
• Total Time: 40 Minutes