Spicy Thai Slaw with Red Cabbage

By Kathryn Washburn Breighner

I cut this recipe out of the Detroit Free Press years ago because I love red cabbage. And I never made the slaw until last week. That was a mistake. This slaw is outstanding. It begins with a water, vinegar, soy sauce, corn starch and sugar mixture that is brought to a boil and then peanut butter is added before it is cooled.

Recipes using red cabbage are not as prevalent as those using green cabbage. I like the flavor of the red cabbage and I love the color on the dinner plate. This slaw will hold for several days. If you are looking for a new slaw recipe or a new way to spice up and dress up your plate, this is it.

1/2 c water
3 T rice wine vinegar
1 T soy sauce
1 1/2 t cornstarch
1 t sugar
1 T creamy peanut butter
1 garlic clove, peeled, minced
1 T freshly chopped cilantro
1/2 t crushed red pepper
4 c finely shredded red cabbage
1/2 c shredded carrot
1/2 c sliced green onions

In a small saucepan, combine the water, vinegar, soy sauce, cornstarch and sugar. Bring the liquid to a boil and cook for 1 minute, stirring constantly. Remove the pan from the head and add the peanut butter, whisking until the mix is smooth.

Stir in the garlic, cilantro and red pepper; cover and chill.

In a large bowl, place the cabbage, carrots and green onions; add the dressing, tossing to coat. Cover and chill before serving.