Peanut-Lime Coleslaw

This is a very refreshing and light-tasting accompaniment to grilled chicken, fish, meat, or Asian-style foods. I can eat it by the bowlful for lunch! For a main course you can add shredded cooked chicken, or cooked shrimp.

No exact measurements for the ingredients , just adjust to suit your taste and the amount you wish to prepare.

Lime-Peanut Coleslaw

Shelled roasted peanuts (I used dry-roasted, from the jar)
Several cups of shredded/finely ribboned cabbage; not too thinly sliced, nor too widely sliced
Nice handful of cilantro, chopped
1 or 2 scallions/green onions, both white & green parts, very thinly sliced on an angle


About 1/4 cup freshly squeezed lime juice
1 teaspoon to 1 Tablespoon honey, warmed for easier blending
2 tablespoons canola oil (or other nearly flavorless oil)
pinch of kosher or sea salt

Make it more interesting!
Optional~ add any, or all of these:

Tiny slivers of fresh hot pepper; such as jalapeño,
(or red bell pepper if you don't like it hot)
Cherry tomato halves
Finely shredded carrots
Crispy fried Wonton strips
Toasted sesame seeds
Drizzles of dark sesame oil
Extra cilantro sprigs
Cooked chicken shreds, or cooked and cooled shrimp

Assembly: Blend dressing ingredients thoroughly and set aside.
Gently toss the sliced/shredded cabbage, cilantro, green onions (and tomatoes or carrots if you are using) with the dressing until well coated.
Garnish heavily with any of the other ingredients you like. Best eaten shortly after preparing.

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