Thai Slaw with Roasted Peanuts and Spicy Rice Cake Croutons

A lot of Thai food gets eaten around here. Devoured, if you will.

My fridge always has red curry paste and Sambal Olek (my preference over Siracha) … my pantry always has coconut milk and peanuts … and my garden keeps me stocked with cilantro and Thai Basil.  When we were still in Houston, my husband had a carefully tended Kefir Lime tree in the backyard, which gave up its leaves for many a pot of perfect Thom Kha Gai.

(We are still in mourning from the fact that we weren’t able to bring the tree with us. Sigh …)

Since the temperatures here in Texas are now fully secure in the 90s and the humidity is well over 250%, leaving my sunglasses in a foggy state every time I get out of my mom-van, cooking our normal, steaming Thai dishes just doesn’t have much appeal.

We’re in cold-food weather, folks.

Fortunately, our favorite Thai flavors marry well with cooler dishes and salads. This Thai Slaw is perfect along a side of rotisserie chicken, creating an easy week-night meal. Fresh shredded broccoli and carrots. Bright cilantro and Thai basil. The tang of lime. And the creamy, spicy dressing of peanut butter, smooth yogurt and Sambal brings it all together for a perfectly healthy, hot-weather Thai dish.

Top it with a handful of roasted peanuts and crunchy, sweet ‘n spicy organic rice cake croutons and you have a bite so full of crunchy flavor …. it’s perfection.

Wait! Rice Cake Croutons? Yes, folks, you read that correctly. Rice cakes aren’t the bland food of yore and can be used in SO many different ways! The folks at Lundberg Farms sent me an adorable package of rice cakes to try and as soon as I tasted the Organic Sweet Chili rice cakes, I knew I had to use them in this recipe.

As for the Kidlets, they are obsessed with the Kettle Corn rice cakes (which get called Popcorn Cakes by those little tykes) and we have used them for bentos several days in a row. See? Obsessed.

But, back to this recipe. IF you have any leftovers … they’re marvelous the next day.

Promise.

Thai Slaw with Roasted Peanuts and Spicy Rice Cake Croutons

 

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Update: I have made notes on how to modify this recipe to be primal.

Author: Rachel Lacy

Ingredients

• 1 12 ounce package of Broccoli Slaw, approximately 4 cups
• 1.5 cups Shredded Carrots or "Matchstick" Carrots
• 2 tablespoons chopped Thai Basil
• 2 tablespoons chopped Cilantro
• 2 chopped Green Onions

For Dressing:

• .25 cups Plain Yogurt
• .25 cups Natural Peanut Butter (or Almond Butter)
• 1 teaspoon Soy Sauce (or Coconut Aminos)
• 1-1.5 teaspoons of Sambal Olek
• Juice of 1 Lime
• Salt, to taste

For Peanut and Rice Cake Croutons (optional if paleo/primal)

• .5 cups Raw Peanuts
• 1-2 Lundberg Sweet Chili Rice Cakes, crumbled into small chunks

Instructions

1. In a large bowl, toss the broccoli slaw, the shredded/matchstick carrots, and the Thai basil, cilantro, and chopped green onions. Set aside.
2. In a smaller bowl, mix together the yogurt, peanut butter and soy sauce.
3. Blend in the Sambal Olek, in half-teaspoon increments until desired level of heat is achieved.
4. Whisk in the lime juice till fully incorporated, and taste, adjusting with salt as needed.
5. Pour the dressing over the vegetables and mix till combined. May be served immediately, topped with Roasted Peanuts and Rice Cake Croutons, or it can be covered tightly and stored in the fridge for up to 24-36 hours prior to eating.

To Prepare Topping

1. Spread the peanuts and rice cake chunks onto a cookie sheet and place into a 350 degree pre-heated oven.
2. Let them roast 1-3 minutes -- you'll need to watch carefully to ensure neither ingredient burns.
3. Remove and let cool before using.

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{Rice Cake Double Take}

Lundberg Family Farms is trying to get the word out: Rice Cakes are NOT the same ol’ boring styrofoam disks you may remember from years past. They’re delicious, fun, crazy, and versatile. Just check out their Rice Cake Double Take contest on their Lundberg Family Farms Facebook page. This funny and yummy contest is all about envisioning rice cakes in a new way — whether reinvented in a recipe or used as a bird-feeder or transformed into ear muffs.

Yep, someone did all of those things. Go check out their gallery to see just how crazy, funny and yummy people are getting with their rice cakes. And, if you feel inspired, like their page and add one of your own!

disclosure: I developed this recipe on behalf of Lundberg Farms, in partnership with Brandfluential. All opinions expressed are my own.