Laurent Tourondel, the cooking sensation behind the BLT (Bistro Laurent Tourondel), developed this wonderful recipe for coleslaw. In October 2007, Bon Appétit magazine named him Restaurateur of the Year. This most recent award solidifies his place among the top in the culinary world, while further positioning his award-winning BLT restaurants as some of the nation’s best. Tourondel suggests using this dressing over thinly sliced Napa cabbage, red cabbage, carrots and red peppers.  To garnish, chop cilantro, mint leaves and I like to add some chopped peanuts.

INGREDIENTS

Smooth peanut butter

6 tablespoons fresh lime juice

6 tablespoons Asian fish sauce

6 tablespoons water

6 tablespoons sugar

6 garlic cloves, minced

2 tablespoon Sriracha chile sauce

DIRECTIONS

Peanut butter to the ½ blue mark on the SaladSuccess shaker

Add lime juice, fish sauce, water, sugar, garlic and Sriracha.

Shake vigorously and serve over cabbage, carrots & red peppers

Garnish with cilantro mint leaves and chopped peanuts.

Adapted from Laurent Tourondel

Right now, in the autumn, the cabbages are in every store and market.  And it is a good time to start making coleslaw salads using the SaladSuccess Shaker.  For the next several weeks, I’m going to be posting slaw dressing recipes that you can also use over other salads.  Usually these dressings are sweeter and they also can be made with low fat ingredients.

INGREDIENTS

1 head green cabbage

½ head red cabbage

4 carrots

½ spoonful of celery seed

Mayonnaise

Sugar

White Vinegar

1 large spoonful white horseradish

1 small spoonful of paprika

Sprig of parsley

DIRECTIONS

Using the food processor, chop the cabbages using the thin slicing disc and the carrots with the shredding disc.  This is enough salad for several days, so place extra shredded salad in a plastic bag.

Mayonnaise to the ½ blue mark on the SaladSuccess Shaker

Sugar to the ¾ blue line

White vinegar to the top blue vinegar line

Add horseradish

Shake vigorously in the SaladSuccess Shaker

Pour over salad with celery seed, and toss

Add paprika and sprig of parsley as a garnish or decoration