Asian Slaw with Curry Peanut Furikake – by Isolde


Asian Slaw
Adapted  from “What Can I Bring Cookbook”

1 bag coleslaw mix
3 tbs mirin
3 tbs rice vinegar
1/3 cup peanut butter
3 tbs sesame oil
3 tbs soy sauce
3 tbs brown sugar
1 tsp ginger paste (or finely grated, peeled fresh ginger)
2 cloves garlic, crushed
1/2 cup crushed peanuts

Whisk together mirin, vinegar, peanut butter, sesame oil, soy sauce, sugar, ginger and garlic. Put slaw mix into a large bowl, pour the sauce over it and mix well.  Let sit in fridge 4 hrs.  Top with chopped peanuts or Curry Peanut Furikake.

Curry Peanut Furikake
adapted from “Just Bento” food blog

1 cup  peanuts, roasted (unsalted is best)
2 tsp. vegetable oil
1 Tbs. brown sugar
1 Tbs. curry powder
1/4 tsp. chili powder (or to taste)
2 tsp. turmeric powder
2 tsp. soy sauce
salt if needed

Have everything measured out in small cups and ready to go, as this can burn in the time it takes to step away and get something.

Coarsely chop the peanuts by hand or in the food processor (just pulse a few times or you’ll end up with a powder). Heat a frying pan over medium-low heat, and add the oil and peanuts.  Toast for a few minutes, then add the sugar, curry and chili powders and turmeric.  Stir for a short time to release the oils in the spices, but not too long as you don’t want it to burn.  Add the soy sauce – it’s gonna sizzle – and stir until the liquid evaporates.  Remove from heat and immediately pour peanuts into a bowl – don’t leave them in the hot pan or they’ll continue to cook.  Taste, and add salt as needed.


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