Asian-inspired flavors tend to be overused sometimes, but I really do think they lend themselves to slaw.
This one is so easy, the soy gives it that satisfying Umami edge, and the peanut throughout is this subtle hint of Thai flavor that pings your tongue about every other bite. Plus, it is all about what is in your pantry that you have to use. Leave out the items you don't have, or substitute.
Here is how it is done:
- 2 cups shredded cabbage (red or green)
- 1/4 cup chopped cilantro or parsley
- 2 tbs chopped peanuts
- 1 tbs sesame seeds
- 2 tbs pickle relish or chopped pickles
- 1 tsp celery seed
- 1 tbs gluten free soy sauce
- 2 tbs mustard (spice, honey, yellow—any kind)
- 2 tbs vinegar
- Splash of agave (or more to adjust to your sweetness)
- Squeeze of orange juice from an orange, or splash of orange juice
- Hot chili paste (to taste, but optional)
Leftover slaw: put a pork roast in the crock pot the next day, and make pulled pork sandwiches with this slaw on top!