Mouth-Watering Asian Pear And Peanut Summer Slaw

Summertime is in full swing! I don’t know about you, but the warmer it gets, the more I crave something light, fresh and green in my diet. I’m always looking for new summer recipes and a San Diego local chef, Lauren Lawless inspired me with this great Pear And Peanut Summer Slaw! It’s filled with healthy ingredients, and just light enough to enjoy on a hot July afternoon.

I can’t wait to try this one — my mouth’s watering just thinking about it! If you try it, let me know what you think! 🙂

Here’s What You Need:

Slaw:

  • 2 cups Napa or Savoy cabbage (shredded)
  • 2 cups radicchio or red cabbage (shredded)
  • 1 Asian pear (sliced into bite-size pieces)
  • 1/2 Persian cucumber (cut into matchsticks)
  • 1 cup medium carrots (cut into matchsticks)
  • 1 Serrano or jalapeno (cut into thin slices)
  • handful chopped, salted Peanuts
  • handful fresh cilantro and basil
  • 2 tsp black sesame seeds (optional – toasted)
Peanut Dressing:
  • 1/3 cup peanut butter (natural, creamy, or smooth) 
  • 2 tsp lime juice
  • 3 tsp honey or pure maple syrup
  • 1 1/2 tsp rice wine vinegar
  • 1 1/2 tbsp soy sauce (low sodium preferred) 
  • 1 tsp Sesame oil
  • 1 tsp Sriracha
  • 1/2 tsp ginger (minced)
  • 1 clove garlic (roughly chopped)
  • 1 tsp water

Here’s How You Do It:

Slaw:
  • In a large bowl, add and mix all slaw ingredients except peanuts and sesame seeds. Set aside while you make the dressing.
Peanut Dressing:
  • In a blender add all peanut dressing ingredients. Puree until smooth, about 1 minute. Transfer mix to a medium-sized bowl and whisk. Add more water if needed to thin out the dressing (if desired). Season with salt and pepper as needed.
To Serve:
  • Gradually add enough dressing to coat the slaw. Toss to combine. Drizzle with more dressing if there is any remaining, top with toasted sesame seeds and roasted peanuts. And enjoy! 
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