About the Music: This recipe is crisp and refreshing. It gives off those bouncy vibes that makes you want pick up your spoon and start jamming out on the mixing bowl. With that in mind we have assembled some tunes to really get you bouncing around the room. Its got an electro base with a nu-disco accouterments from artists old and new. The Fake Blood song is one of my favorite tracks ever, and Mylo needs no introduction. So let Azari and III get you in the mood and Chromeo and Boys Noize help you get through some cabbage shredding.
Prep time: 30 minutes
1 large head Napa Cabbage
1 bunch kale
1/2-1 cup peanuts, pan roasted
2 tbsp peanut butter
4 tsp soy sauce
2 tbsp sesame oil
1/2 cup rice vinegar
1/2 cup canola oil
2 tbsp sugar
1/2 cup chopped cilantro
salt and pepper to taste
So my bro dad and I went to Denver to do a little Christmas shopping last week, you know, at Cherry Creek Mall where the serial shoppers come in droves to just spend the shit out of their money. It was overwhelming to say the least. Some good did come of it however. We had a fantastically heady lunch at Cherry Creek Grill, a staple of Denver eateries. Whilst there I indulged myself in a peanut slaw that they had created. It was god damn delicious. Needless to say, I took it upon myself to recreate this dish to the best of my ability and surprisingly I succeeded. Hell, I killed it.
Cabbage can get a little old, so I added kale to this to give it a little extra flare. That also means that i had to do a little extra work. First, tear the kale off the stalk and put it in a gallon freezer bag with about 3 tbsp rice vinegar, 2 tbsp soy sauce, and a little sesame oil. Leave in the fridge for the next 20 minutes while you make everything else. Kale is kind of tough so leaving it in a bag with the oil and vinegar helps soften it up a little.
Next, strip your cabbage however small you want it to be, and throw it in a bowl with the shopped cilantro. You can also roast your peanuts now for an eventual combining moment.
In a mixing bowl combine the soy sauce, sesame oil, peanut butter, salt and pepper, and vinegar. Whisk together until relatively smooth (depending on the peanut butter you use this may not be an exact science). Then slowly pour in the canola oil while mixing to make sure it emulsifies.
Take the Kale out of the fridge and shop into something that resembles slaw size pieces. Combine it with the cilantro, cabbage, and peanuts.
Pour your peanut buttery concoction over the slaw and mix well. Add salt and peps as desired. This dish is the bomb, we had it with our homemade chicken pot pie.