Coleslaw is an essential component of summer barbeques, but who doesn’t get bored with the same old slaw?  This dish is perfect to serve at just about any BBQ…it can be made in ~10 minutes, its got sweet and spicy flavor components, and its vibrant colors are beautiful.  I served this slaw with grilled teriyaki salmon (see here for a homemade teriyaki recipe), and it was a perfect combination. 

The day after making this slaw I sautéed up the leftovers with a handful of edamame (for ~3 minutes on the stovetop) and served it over brown rice for a quick stir fry.  (I love double-duty recipes!)

Sweet and Spicy Slaw

(Yield:  4 servings)

Slaw:

1 ½ c shredded savoy cabbage

1 ½ c shredded red cabbage

1 small carrot, peeled and shredded

~1/3 medium-sized red pepper, thinly sliced

2 TB minced fresh chives

2 TB dry-roasted peanuts, coarsely chopped

Sweet and Spicy Dressing:

1 ½ TB rice vinegar (I use Nakano)

1 TB low-sodium soy sauce (I use Kikkoman)

1 TB canola oil

1 tsp honey

~½ tsp sriracha (chili-garlic sauce)

Dash ground black pepper

Mix together all dressing ingredients, and combine with the veggies.  Top the slaw with the peanuts.