Thai Peanut Coleslaw
Serves 4
- 1/2 cup mayonnaise or plain yogurt
- 1/3 cup Thai Peanut Sauce
- 1/4 cup red wine vinegar or balsamic vinegar
- salt and pepper to taste
- 1/2 head of medium cabbage
- chopped roasted peanuts
In a medium size metal bowl, whisk mayonnaise, peanut sauce and vinegar together. Quarter the cabbage and slice thinly to get long thin strips. Toss the two together. Garnish with chopped peanuts and serve.
My daughter, Barbara, and I are professional chefs in our bakery & gourmet store at Lake Tahoe, California. With requests from our patrons we decided to develop a line of dressings, sauces & condiments, like we serve at the Tahoe House. As with any two “cooks” in the kitchen, there were very few recipes that we both could agree were just right. We are always attempting to find new and interesting flavors no one else is using. This catalog presents the winners from our kitchen. The ones that didn’t make it… well, we used them to keep the bears out of the dumpster.
Peter & Barbara Vogt
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