Nothing like a church potluck.
Make a trip or two or three along those long tables of home-cooked food, one tempting casserole after another delicious dessert (and don’t forget Mrs. Barry’s pecan pie), it’s no wonder that afterward folks head toward home heavy-eyed and hoping for a Sunday afternoon nap.
Salads seem to be scarce at potlucks so colorful HOLY SLAW! will be a welcome addition come the next one. The dressing is unusual, a tasty blend of Asian-inspired flavors. I’m willing to bet a nap that you’ll gather both compliments and recipe requests.
Time-to-table: 20 minutes
Makes 7 cups
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons oil, preferably peanut
- ½ tablespoon sesame oil (a key ingredient, try not to skip)
- 2 tablespoons peanut butter (preferably low-fat)
- ½ tablespoon minced garlic
- ½ tablespoon fresh minced ginger
- ¼ teaspoon Thai chili sauce (or Tabasco, for a bit of heat)
- 1 red sweet pepper, diced
- 1 yellow sweet pepper, diced
- 2 carrots, peeled and diced
- 4 green onions, white and green parts, chopped
- 1 cup chopped cilantro
- 16 ounces chopped cabbage
Whisk dressing ingredients in a small bowl. Combine the peppers, carrots and green onions in a large serving bowl. About 15 minutes before serving, stir in the cilantro, cabbage and dressing and combine well.
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