For this month's Secret Recipe Club, I was assigned the amazing blog, Cupcake Muffin! I knew I'd find a lot to like here because I'm sort of cupcake and muffin crazy. Sara's blog did not disappoint! She has all kinds of super yummy looking recipes on her blog, and let me tell ya, it was hard to pick. When I first pulled up her blog, Giant Cheddar-Cornmeal Biscuit was the most recent recipe she'd posted, and it's an instant winner in my book. I didn't end up actually making it, but plan to soon. Other wonderful looking choices include Enchilada Pasta, Snow Day Marble Cake, Korean Chicken Lettuce Wraps, and Frenchie Mac. I will for sure try the Enchilada Pasta and Snow Day Marble Cake!
When push came to shove, I ended up choosing Sara's Peanut Slaw. My husband and I were having an impromptu dinner of turkey sandwiches (with good bread and deli turkey, yum!) and fruit salad, and I thought coleslaw would go with it really well. I was right! Usually I prefer mayo based coleslaw dressings, but the peanut version is really good. I think it would go really well with a main dish that has an Asian flair, I guess peanuts in savory dishes make me think of Thai food. Seems like a perfect side dish with all the grilling I hope to do this summer.
My only changes were to toast the chopped nuts, I left out the onion (don't like raw onion), and used a package of pre-shredded cabbage and carrots because shredding cabbage myself makes me want to gouge my eyeballs out.
2 Tbsp sugar
2 Tbsp peanut butter
1 clove garlic, minced
2 Tbsp apple cider vinegar
1/2 tsp salt
2-3 Tbsp boiling water
1 lb bag pre-shredded cabbage and carrots that's packaged for coleslaw
1/2 C chopped peanuts
In a small bowl, whisk together the sugar, peanut butter, garlic, vinegar, and salt until smooth. Whisk in boiling water, using enough to make a salad dressing consistency (I used the full 3 Tbsp). Place shredded cabbage and carrots in a large bowl and pour dressing over top, toss gently to combine. Cover the bowl and refrigerate for a couple of hours.
Place chopped peanuts in a small skillet and toast over medium-low heat until they turn golden, about 3-5 minutes. Stir constantly so they don't burn and then immediately pour the toasted nuts into a bowl so they don't burn in the skillet while it cools down.
When you're ready to serve the coleslaw, toss it again and stir in the toasted peanuts.
Yield: About 6 servings