PEANUT CHILI CRISP SLAW
Servings: 3–4 Prep Time: 15 min Cook Time: None
Crunchy, creamy, and layered with heat. Crisp cabbage and carrots are tossed in a silky peanut dressing enriched with soy, rice vinegar, and Yo Amma Indian Chili Crisp. The result is bold yet balanced — nutty, tangy, savory, and finished with just the right amount of spice and crunch.
INGREDIENTS
FOR THE SLAW
3 cups thinly sliced purple or green cabbage
1 cup julienned carrot
3 spring onions, thinly sliced
FOR THE PEANUT CHILI CRISP DRESSING
2 tbsp smooth or crunchy peanut butter
2 tbsp soy sauce
2 tbsp rice vinegar
1–2 tbsp Yo Amma Indian Chili Crisp (oil + crunchy bits)
½ tsp chili flakes (optional)
Salt to taste
HOW TO MAKE IT
Prepare the Vegetables
In a large bowl, combine sliced cabbage, julienned carrot, and spring onions. Toss lightly to distribute evenly.
Make the Dressing
In a separate bowl, whisk together peanut butter, soy sauce, and rice vinegar until smooth. Stir in Yo Amma Indian Chili Crisp, incorporating both the oil and crunchy bits. Add chili flakes if using, and season with salt to taste.
If the dressing feels too thick, add 1–2 teaspoons of warm water to loosen slightly while keeping it creamy and pourable.
Toss
Pour the dressing over the slaw and toss thoroughly until evenly coated and glossy.
Serve
Finish with an extra spoon of Yo Amma Indian Chili Crisp for added heat and texture.
Bright, nutty, savory, and perfectly crunchy — an easy side that brings bold flavor to any meal.
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