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Peanut Sambal Slaw

Updated: Jun 10, 2021

A 2019 Love Your Farmer, Love Your Food Recipe

This is another recipe where local ingredients can be creatively incorporated into the recipe…here are some of our ideas: spring spinach or baby kale instead of, or in addition to, red and green cabbage, shredded local beets, local hazelnuts or walnuts, regionally grown pumpkin seeds, and spring chives. You can find local beets, regionally grown pumpkin seeds and early spring greens at the Moscow Food Co-op.

Peanut Sambal Slaw: ½ of one head of cabbage, red or green, sliced thin (or use local, spring spinach and baby kale) 1 medium carrot, shredded (try shredded local beets) 1 bunch green onions, sliced (local, spring chives) ½ cup sunflower seeds ½ cup pumpkin seeds (look for regionally-grown pumpkin seeds) ¼ cup sesame seeds Dressing: ¾ cup chunky peanut butter (or another nut or seed butter of your choice) ¼ cup rice vinegar ¼ cup hot water 1 Tbsp sesame oil Sriracha or your hot sauce of choice, to taste. Add sesame oil and hot water to nut or seed butter in a small bowl, stirring until smooth. Once combined, slowly add rice vinegar and hot sauce, whisking vigorously to emulsify. In a separate bowl, combine the cabbage, carrot, onions, and seeds. Drizzle dressing over top and fold in. Cover and refrigerate until cold, then serve.

This salad was served as an appetizer at the 2019 Love Your Farmer, Love Your Food event, Our thanks to Ryan Town, creative chef and the Moscow Food Co-op‘s deli prepared food manager, for sharing this delicious recipe with the Local Foods, Local Flavors blog.

Love Your Farmer 2019 Planning Team: Amanda Argona and Davy Frogley, City of Moscow/Moscow Farmers Market; Colette DePhelps, University of Idaho Extension/Palouse-Clearwater Food Coalition; Max Newland, Moscow Food Co-op; Marci Miller, Rural Roots, Inc.

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