This Crunchy Peanut, Cashew and Lime Slaw Is Just What Your Memorial Day Cookout Needs

Cookbook author Phoebe Lapine shares a side that's inspired by a Thai papaya salad

<p>Jen Causey</p> Phoebe Lapine

Jen Causey

Phoebe Lapine's Peanut and Lime Slaw

Phoebe Lapine suggests bringing "Southeast Asian funk" to your summer barbecue.

"I have always been a huge lover of Thai papaya salad because of the bright punchy lime juice, salty fish sauce and crunchy roasted peanuts," says the author of the Carbivore cookbook. "Green papaya is not an ingredient I cook with often, so I used some of my favorite elements from that salad and applied them to more of a classic American slaw."

Lapine uses shredded cabbage instead, which she calls "one of the best affordable pantry ingredients and, unlike a green leafy salad, can stand up to being pre-dressed."

Related: This Chicory Salad with Apples and Cheddar Gets Incredible 'Depth of Flavor' from Grilled Radicchio

It's perfect for hot summer nights, too. "Unlike mayo-based slaw recipes, you don’t have to worry about this one sitting outside for too long while you finish off the main course on the grill," adds the food blogger.

Memorial Day barbecue hosts can personalize the slaw with radishes, cucumbers, sugar snap peas or bell peppers, according to Lapine. "This salad versatile and is a great way to use up other wayward crunchy veggies," she says.

Phoebe Lapine's Crunchy Peanut, Cashew and Lime Slaw

2 tsp. honey or maple syrup

½ tsp. cayenne pepper

2 Tbsp. grated lime zest, plus 5 Tbsp. fresh juice (from 3 limes), divided

1½ tsp. kosher salt, divided

2 cups unsalted raw peanuts, chopped

1 cup unsalted raw cashews, chopped

⅓ cup unsweetened shredded coconut

6 cups thinly sliced napa or red cabbage (or a mix; about 12 oz. sliced)

2 large carrots, shredded (2 cups)

5 scallions, thinly sliced

¼ cup chopped fresh mint leaves

2 Tbsp. fish sauce

2 Tbsp. rice vinegar

2 Tbsp. avocado oil

1. Preheat oven to 250°. Line a rimmed baking sheet using parchment paper.

2. Whisk together honey, cayenne pepper, lime zest, 3 tablespoons of the lime juice and 1 teaspoon of the salt in a medium bowl until combined. Add peanuts, cashews and coconut; stir until nuts are evenly coated. Transfer nuts to prepared baking sheet, and arrange in an even layer. Bake in preheated oven until nuts are fragrant, dry and begin to darken, 20 to 25 minutes. Remove from oven. Toss nuts to redistribute, and let cool completely on baking sheet, about 15 minutes.

3. Toss together cabbage, carrots, scallions, mint, fish sauce, vinegar, oil, remaining 2 tablespoons lime juice and ½ teaspoon salt in a large bowl until well-combined. Season with additional salt to taste if needed. Sprinkle with ½ cup peanut-cashew mixture before serving. Reserve remaining peanut-cashew mixture for another use.

Serves: 8
Active time:
 20 minutes
Total time:
 55 minutes

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