This very well might be the most versatile slaw I know of—it’s terrific on its own as a salad, as a side with meat, or as a meal in a wrap, over noodles, or with rice, as it was enjoyed this time. I’m not a fan of mayonnaise-based slaws, so this one features light, crisp flavors and a sesame vinaigrette—perfect for summer, when it might have to sit outside in the sun. Make up a big ol’ bowl and keep it in the fridge for light, cheap, filling lunch salads throughout the week. (If you do this, save the peanuts as a garnish rather than mixing them in, as the acid in the rice vinegar will turn them mushy after a few days.)
As below it makes about 8 servings…possibly more with just the slaw on its own.
• 1 medium head cabbage, very thinly sliced or shredded (preferably with the slicing disc of a food processor): $1.32
• 1 cup chopped cilantro: 25 cents
• 1 bunch green onions, thinly sliced (garden): $0
• 1 1/2 cups roasted peanuts: $1.39
• 1/2 cup vegetable oil: 24 cents
• 3 T rice vinegar: 15 cents
• 1 T sugar: 2 cents
• 1 T sesame oil: 10 cents
• 1 tsp soy sauce: 3 cents
• Salt and pepper to taste: 2 cents
If serving over rice:
• 2 cups dry rice: 30 cents
• Soy sauce, to taste: 20 cents
TOTAL: $4.02/8 = 50 cents/serving
Cook the rice (if using) however you normally cook rice (I use a ratio of 2x water to rice in a rice cooker).
Toss the cabbage with the cilantro, onions, and peanuts (if eating right away).
Whisk the vinaigrette ingredients together until emulsified.
Toss with the salad mixture.
Serve over rice flavored with soy sauce to taste, or on its own as a salad.