Rob Cassi likes to serve his peanut butter-and-ginger coleslaw alongside seared tuna, but guests at Persimmon Cafe also can order it with their curry chicken salad sandwiches, zucchini melts, crab panini or anything else on the downtown luncheonette's menu.
Peanut Butter & Ginger Slaw
For the dressing:
2 pieces of candied ginger
1 teaspoon ginger powder
1 tablespoon fresh ginger chopped fine
1/2 cup white vinegar
1/2 cup sugar
1/2 cup peanut butter, creamy
2 cup mayonnaise, Duke's if possible
Place all ingredients except mayonnaise in a food processor. Process until smooth. Remove from processor, and mix with mayonnaise
For the slaw:
1 medium head of green cabbage
1 small red onion
Cut cabbage in quarters, removing the core. Cut cabbage into very thin strips from tip to end. Julienne the red onion.
In a container, combine cabbage, red onion and slaw dressing.
Mix well and let stand in the refrigerator for at least 1 hour to soften the cabbage.
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