Thai peanut slaw

This recipe was found on facebook and it looked so pretty and sounded healthy so I decided to give it a try.  It was great.  Very colorful and flavorful.  It gave the knife a workout but I think that you could, if you were so inclined, buy at least some of the vegetables pre-shredded at the grocery store.  I planned this salad to be served at two events a couple days apart and the first event was kind of a run through for the second event.  I prepped the vegetables for both salads at the same time, placing the chopped and shredded veggies in a zipper bag in the fridge.  I then made the dressing for the first salad and will make the dressing for the second salad on the day that I serve it.  This was an easy salad to make.  Prepping the vegetables was a little time consuming but not hard.  I used a mandoline to make thin slices of the two cabbages and the carrots and then chopped the slices smaller with a knife.  I think that you could use purchased shredded cabbage and carrots or use a box grater or the shredding blade of a food processor to obtain the same results.  I was attempting to get slightly bigger pieces than your standard cole slaw.  I used a knife to slice the table onions and to chop the cilantro and peanuts.  The dressing came together quickly whisking a few ingredients in a small bowl and then poured over the vegetables.  The dressing calls for both grated ginger and grated garlic and I used my microplane to do both and it worked well.  It is a nice sized salad.  I used my big stoneware bowl to mix all the ingredients together and then transferred it to the bowl I planned to serve it in.  It did shrink down a little bit once the dressing was added.  The cilantro and ginger brought a nice freshness to the salad.  Definitely a keeper.

Thai Peanut Slaw

Ingredients

Green cabbage shredded (I used a whole large cabbage for two salads)
Red cabbage, shredded (I used two small heads for two salads)
carrots, shredded or cut into thin small slices (I used a pound for two salads)
scallions, one bunch sliced, both white and green parts (I used about 10 for both salads with all of the white and half of the green)
1/2 cup Cilantro, roughly chopped.  (I chopped up a large bunch and split it between the salads)

2/3 cup dry roasted peanuts, roughly chopped

Dressing:

1/4 cup canola oil
1/4 cup soy sauce
2 Tbsp Truvia
1 Tbsp grated fresh ginger
2 cloves garlic, grated
1 Tbsp sesame oil
salt and pepper to taste

Prep the vegetables, I elected to use slightly larger pieces hoping for a bigger pop of color and it was a good choice.  Place in a large bowl and mix together.  Place the dressing ingredients in a small bowl and whisk until the oil and soy sauce is thoroughly combined.  Roughly chop the dry roasted peanuts, stopping before they get to be too fine.  Pour the dressing over the vegetable mixture and stir.  Add the peanuts and stir.  Can top with additional peanuts and cilantro if desired.  The original recipe says that it will keep in the refrigerator covered for three days.

For my second salad I placed the prepped cabbages, carrots, onions and cilantro in a zipper bag in the fridge and will make a fresh batch of dressing the day it is served and toss together with the peanuts just prior to serving.  Alternatively, the dressing could be doubled and one half poured over the first salad and the second half stored in the fridge and re-whisked before pouring it on the second salad. 

source: here