Yuzu dressed slaw with fried peanuts and Thai basil

side dish · ⏱ 35 min · 6 portions · 35.0 g carbs / portion · allergens: fish, peanut, soy

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
http://flowcooking.food/en-us/recipe/779/yuzu-dressed-slaw-with-fried-peanuts-and-thai-basil/