I love slaw. It's the perfect side dish for summer grilling. It's incredibly easy to make. You don't need a flux capacitor to put a bowl of slaw together...you're basically just tossing stuff together. Slaw is incredibly rich in vitamins and nutrients. And nothing cleans out your colon like a huge helping of cabbage-based slaw.
For 20 years, one of my favorite recipes for grilling has been Thai New York Strip Steak http://terrygruggen.blogspot.com/2011/06/grilled-thai-new-york-strip-steaks-with.html . It is, without a doubt, one of the world's greatest ways to grill a steak. In the early days I would serve it with basmati rice. But since my immersion in the cult that is CrossFit, I mostly eat Paleo. I have found that this Thai Slaw is the perfect accompaniment to the Thai New York Strip Steak.
Just like last week's recipe, I buy the pre-washed, pre-shredded bags of tri-color slaw (red cabbage, green cabbage and carrot). Each bag is 5 cups, so you'll need two bags to make this recipe.
For the dressing
1/2 cup peanut butter
1/3 cup rice wine vinegar
Juice of 2 fresh squeezed limes
1 tablespoon grated ginger
1 tablespoon soy sauce
1 tablespoon fish sauce
For the slaw
10 cups shredded cabbage (about 1 large head)
1 bunch of cilantro, chopped (stems and leaves)
1 jalapeño pepper, seeded and minced
1 bunch of mint, leaves only
1/2 cup sliced scallions (green and white parts)
1/2 cup peanuts
- In a food processor or blender, puree dressing ingredients.
- In a large non-reactive bowl, combine all slaw ingredients. Toss to mix.
- Pour dressing over slaw mix. Toss thoroughly and serve.