Killer Slaw
There are some foods that are highly personal. They are the kinds of food that tend to evoke intense memories that are usually tied to one's upbringing. The first one that pops to mind for me is the Thanksgiving feast. That's about as intensely personal as it gets for me. Well, sauerkraut and pork is a very close second. Oh, and spaghetti is another. Then there's lasagna, but I digress...
Instructions
Combine all of the ingredients, except the slaw mix, in an extra-large mixing bowl.
Whisk the dressing until all of the ingredients are smooth and well-incorporated.
Add the slaw mixture and fold it in to coat it all evenly.
Cover, refrigerated, for at least two hours or overnight, stirring occasionally.
Serve and enjoy.
P.S. Here's the story behind the peanut butter.
I usually put roasted peanut oil in my slaw, but I couldn't find any locally and I was in a jam (no pun intended). So, I decided to simply use canola oil and peanut butter, since I was after a light peanut flavor.
Don't let it scare you off. My kids say that this is absolutely the best slaw that I've ever made.
