dine and dash

This morning, I’m off to the Downtown Phoenix Public Market using the market’s fresh fruits and vegetables to teach a class for kids.  I’ve just enough time to put up this tasty twist on coleslaw before I dash out the door.  If you haven’t been to the DPP Market yet, you really need to take a break and go, check out the details HERE.  Have a happy Saturday!

Asian Coleslaw with Peanuts

3/4 cup Fage yogurt
1/2 cup mayonnaise
1/4 cup seasoned rice vinegar
1 tablespoon sesame oil
1 teaspoon Sriracha hot chili sauce
1/2 teaspoon celery seed
1/4 teaspoon celery salt
Salt and freshly ground black pepper, to taste
1 small head (or 1/2 of a medium) green cabbage, large outer 2 or 3 leaves removed and set aside
1 small head (or 1/2 of a medium) red cabbage, large outer 2 or 3 leaves removed and set aside
1 head Napa cabbage, large outer 3 or 4 leaves removed and set aside
3 large carrots, trimmed and peeled
1 large red bell pepper, cored, seeded and julienned
1/4 cup salted cocktail peanuts

In a medium bowl, whisk together yogurt, mayonnaise, vinegar, sesame oil, chili sauce, celery seed, and celery salt until well combined.  Taste and season with salt and pepper.

Line a large serving bowl with the reserved cabbage leaves. Cut the green and red cabbage heads in half and remove the core with a sharp knife. Shred all three cabbages with a large sharp knife and place them in a large mixing bowl.  Grate the carrots with the large holes of a box grater and add to cabbage in a mixing bowl along with the julienned bell pepper.  Add the dressing to the bowl and mix well.

Transfer the coleslaw to the serving bowl lined with cabbage leaves. Crush the peanuts slightly with the side of a knife and add to the top of the coleslaw at the very last minute so they do not become soggy.

Serves 12