Spicy Cilantro-Peanut Slaw

The weather outside does not correspond to this summery slaw in the least, but we can pretend right? Besides, the sweaty sunny days of summer will soon be at our doorstep (oh happy day!) and for the folks up at the top end of the globe, I'm sure there's still a few t-shirt days left before the freezing begins in full force. 

I made this on the first sunny day of spring to celebrate the new season. We also busted out the marinade and braai tongs and had ourselves a braai for two on the balcony, overlooking the marvellous mountains of Stellenbosch.* There is something strangely intimate about a braai for two I'll have you know. The cats looked on in awe, as the flames danced and teased them and soon the satisfying sizzle of the meat could be heard, grilling to perfection atop the smouldering coals. I suspect heaven might feature the smell of lightly charred meat.

We served our braaied beauties with a fresh and crunchy slaw, just the thing to put us in a spring-y mood. Bursting with the flavours of Asia, it was a nice change of pace from the usual coleslaw, swimming in mayo. And dare I say, ten times tastier? There, I said it.

*Oh how I'm going to miss that balcony!

Spicy Cilantro-Peanut Slaw
Slightly adapted from Kalyn's Kitchen
Serves 4

This is lovely served alongside Coconut & Coriander Grilled Chicken

1/2 small head green cabbage, finely chopped
1/2 cup peanuts
4 -5 spring onion, chopped
1/2 cup fresh coriander (cilantro), chopped
juice of 1/2 lemon
1 tsp brown sugar
1 tbsp sunflower or peanut oil
2 tbsp soy sauce
1 tsp sriracha sauce (spicy garlic sauce)

1. In a large bowl, toss together cabbage, peanuts, spring onion and coriander.
2. Make a dressing by combining lemon juice, sugar, oil, soy sauce and sriracha sauce together in a small bowl. Taste and adjust seasoning if needed (I find it's plenty salty enough though), then drizzle over salad and toss to coat evenly.

Serve immediately.