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:
- 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)
- 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:
- In a large bowl, add and mix all slaw ingredients except peanuts and sesame seeds. Set aside while you make the 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.
- 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!