August, that time of year when turning on the oven to cook dinner sounds miserable. This quick and easy slaw utilizes the blender attachment for a zesty peanut and cilantro dressing and the slicer/grater attachment for vegetable prep on napa and red cabbage, carrots and snap peas. Add some cooked chicken from the deli, top with some roasted peanuts and fresh cilantro, and dinner is done!
From AnkarsrumUSA recipe developer, Carmi Adams:
This dinner has been on repeat in our house all summer long. Hands down, this peanut cilantro dressing is my favorite dressing that I have ever made. So fresh, zippy and vibrant. We’ve also used it in soba noodle salads as well as on top of rice bowls. Yum!
For the vegetables, I like to start with the grater drum first for the carrots, and then swap over to the slicer drum for the cabbages and snap peas. For the cabbage, make sure to cut it in chunks small enough to easily fit through the attachment. Trying to force large chunks through will only clog up the drum and over-slice the vegetables, producing mushy slices instead of nice crisp vegetable slices.
Obviously, you can roast or cook your own chicken, but sometimes grabbing that already cooked rotisserie chicken or pulled chicken meat from the deli is a dinner life-saver.
Please let us know if you have any questions or comments about this recipe. Stay cool out there!
Chicken and Fresh Vegetable Slaw with Peanut Cilantro Dressing
Prep Time: 20 minutes
169 g. (1 1/3 cup grated) trimmed and peeled carrots
535 g. (4 cups sliced) napa cabbage
138 g. (1 cup sliced) red cabbage
114 g. (4 oz. or 1 cup sliced) snap peas, ends trimmed
40 g. (1 cup) chopped green onions
452 g. (1 lb.) cooked chicken, chopped
66 g. (1/4 cup) low-sodium soy sauce
60 g. (1/4 cup) plain rice vinegar, not seasoned
55 g. (1/4 cup) toasted sesame oil
17 g. (1 Tbsp.) lemongrass paste
8 g. (1 tsp.) fish sauce
2 large garlic cloves, peeled
68 g. (1/4 cup) creamy peanut butter
48 g. (1 cup loosely packed) fresh cilantro
Toppings: chopped peanuts, fresh cilantro, optional
Set up the Ankarsrum mixer base with the slicer/grater attachment and the regular size grater drum. Place a large bowl underneath.
Feed the carrots through the attachment on medium-high speed (between 4 and 5 o’clock), using the plunger to help push them through. Change drum out to the slicer drum.
Cut the napa cabbage and red cabbage into chunks that will fit through the attachment. Using the plunger, feed the cabbage and then the snap peas through the shredder attachment.
Add the green onions and cooked chicken to the bowl.
Remove the slicer attachment and set up the blender attachment.
Place the dressing ingredients in the blender in the order listed. Blend on high speed (6 o’clock) until thoroughly combined, approximately 30 seconds.
Pour dressing over vegetables and chicken and mix well. Serve immediately or cover and store in the refrigerator for up to 6 hours before serving. If making ahead of time, toss slaw together again right before serving to incorporate any dressing that might have settled at the bottom.
If desired, top with peanuts and fresh cilantro.
Yield: 6-8 servings