Apple-Peanut Slaw

Many years ago I went to dinner at a friend's. When I arrived, there was nothing cooking. Instead, my friend went out into his garden and picked a head of cabbage. He shredded it, dressed it with a little mayonnaise, and served it up as dinner. Having assumed that dinner = protein + starch + green vegetable, I was temporarily taken aback, but quickly came around. It was a delicious summer meal -- light and crunchy and fresh! I've never again seen slaw in the same light.

I fell in love with this apple-peanut slaw at a BBQ place in San Jose, CA called Armadillo Willy's. It's a little sweet and, if you liked taffy apples rolled in peanuts as a kid, you'll probably like it, too. It's a cool complement to barbecue or is nicely set off by an ear of lightly steamed corn and a bean salad.

My version is mild, but at Armadillo Willy's they make it spicy, so don't hesitate to add a little cayenne pepper and/or Tabasco to the dressing if you want some kick.

Apple-Peanut Slaw for 6

Veggies:

1-1/2 lb. green cabbage (about 1/2 head), shredded

1 carrot, shredded

1 tart organic apple, cored and shredded

Dressing:

1/2 cup mayonnaise

1/4 cup low-fat yogurt

1/8 cup brown sugar¹

1 tablespoon lemon juice

1 tablespoon cider vinegar

1/2 to 1 cup dry-roasted low-salt or salt-free peanuts

Shred the cabbage and carrot and toss together in a large bowl. Blend the dressing ingredients together. Shred the apple last (so it doesn't have time to brown) and toss it well with the cabbage/carrot mixture. Pour the dressing over the vegetables and mix well. Either mix in the peanuts just before you serve or put them on the table separately for people to sprinkle on top.

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¹In the future I plan to experiment with using honey instead of brown sugar. If you happen to try that first, let me know how it comes out!