How To: Make an Asian coleslaw salad with peanut dressing

Sometimes an ordinary coleslaw just doesn't do it, so that's when you try out different ethnic recipes. And this Asian spin on slaw is sure to be added to your list of favorites, from the dressing to the actual salad mix. Check out the recipe for this delicious Asian coleslaw with peanut dressing.

Dressing:
½ cup toasted unsalted peanuts
2 garlic cloves
6 slices of fresh ginger, peeled, each about the size of a quarter
4 tablespoons natural style peanut butter
1/3 cup plus 1 tablespoon rice vinegar
1 tablespoon granulated sugar
2 tablespoons + 1 teaspoon hoisin sauce
2 teaspoons sesame oil
2 teaspoons low-sodium tamari or soy sauce
2½ tablespoons vegetable oil

Salad:
4 ounces carrots, peeled and trimmed to fit the feed tube horizontally
4 ounces red radishes, washed, ends cut flat
1 broccoli spear, washed, flowerets trimmed and reserved, stem peeled
3 green onions, trimmed, cut to 4-inch lengths, include tasty green tops
1 red bell pepper, stemmed, seeded and cut into 1½ x 3-inch pieces
1 yellow bell pepper, stemmed, seeded and cut into 1½ x 3-inch pieces
8 ounces Napa cabbage, washed and cut into 3-inch lengths
6 ounces bok choy, washed and cut into 3-inch lengths (include leaves if pretty & tender)
4 ounces snow peas, trimmed

Pulse to chop the peanuts, about 10 times. Remove and reserve. With the machine running, drop the garlic and ginger down the feed tube to chop. Scrape the work bowl; process 5 seconds longer. Add the peanut butter, sugar, rice vinegar, hoisin sauce, sesame oil, and tamari. Process until smooth, about 10 seconds. Scrape the work bowl. With the machine running, add the oil in a steady stream through the small feed tube. Process until emulsified, about 10 to 15 seconds. Remove and reserve. The dressing may be made up to several days ahead. Cover well and refrigerate. Allow to sit for 30 minutes at room temperature.

View the entire recipe at Cuisinart.