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Yuzu dressed slaw with fried peanuts and Thai basil

Bright yuzu tang and ginger zip the crunch of cabbage and carrot
Golden peanuts, Thai basil, and chilli add warm, nutty heat
Cool, fresh slaw with a seaweed finish that makes you want more

side dish ⏱ 35 min 390 kcal / portion 35.0 g carbs / portion (estimated) fishpeanutsoy 🔗 Original source

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Yuzu dressed slaw with fried peanuts and Thai basil
v4 · rb0e705f985 20260727Z1751 120 ml rapeseed oil 150 g peanut 15 g wakame 10 g seaweed sheet 🍳 ⏱ 4-6 min fry peanuts in oil until golden, then drain and cool 🍳 keep the pan oil off the heat and reserve 3 tablespoons for drizzling 🍳 ⏱ 3 min rehydrate wakame in boiling water, then drain, rinse cold, and squeeze dry 🌀 whisk the dressing with grated ginger, rice vinegar, soy sauce, yuzu juice, lime juice, fish sauce, palm sugar, and sea salt 🌀 mix wakame into the dressing and toss really well 🔪 slice cabbage and carrot into thin shreds, toss with the wakame dressing 🍽 assemble slaw: place one third on a serving platter, scatter over peanuts, chillies, and Thai basil, then drizzle with remaining peanut oil 🍽 crumble seaweed sheets on top just before eating ⏳ chill the assembled platter until ready to serve Yuzu Slaw 🎉 560 g cabbage 280 g carrot 2 pieces chilli 20 g thai basil chilli to taste basil to taste 15 g ginger 3 tbsp rice vinegar 3 tbsp soy sauce 3 tbsp yuzu juice 2 tbsp lime juice 1 tbsp fish sauce 2 tbsp palm sugar 3 tbsp oil sea salt to taste salt to taste 60 ml 60 ml cabbage, carrot chilli, thai basil, chilli, basil seaweed sheet
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Preparation steps

  1. fry peanuts in oil for 4-6 minutes until golden, then drain and cool
  2. keep the pan oil off the heat and reserve 3 tablespoons for drizzling
  3. rehydrate wakame in boiling water for 3 minutes, then drain, rinse cold, and squeeze dry
  4. whisk the dressing with grated ginger, rice vinegar, soy sauce, yuzu juice, lime juice, fish sauce, palm sugar, and sea salt
  5. mix wakame into the dressing and toss really well
  6. slice cabbage and carrot into thin shreds, toss with the wakame dressing
  7. assemble slaw: place one third on a serving platter, scatter over peanuts, chillies, and Thai basil, then drizzle with remaining peanut oil
  8. crumble seaweed sheets on top just before eating
  9. chill the assembled platter until ready to serve

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