Recipes | Salads | Soups | Uncategorized
This is the perfect time of year for soup and salad. Today I am sharing recipes for a crunchy coleslaw salad paired with a warm peanut soup.
A classic pairing of soup and salad tied together with a common element makes a perfect lunch or dinner combo.
Soup and Salad
One of my absolute favorite lunches is the combination of soup and salad. Why do I love this so much?
Actually, there are several reasons. Soup and salad offer different textures that complement each other. Soup is usually warm and smooth, while salad is cold and crunchy. Today’s recipes are a crunchy peanut coleslaw and a warm peanut coconut soup. This contrast in texture creates a satisfying and varied eating experience.
It’s also healthy. When you combine soup and salad, you can create a balanced meal that includes a variety of nutrients. Soup can provide protein, fiber, and healthy fats, while salad offers vitamins, minerals, and antioxidants.
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Peanut Soup
This soup is very easy to make and I broke it down in six easy steps below.
- one – Chop the onions and celery and place in a large pot. Add the stick of butter.
- two – Cook on medium heat for five minutes to allow onions and celery to soften. Stir frequently.
- three – Add the flour, and mix well.
- four – Strain the soup, discard the onions and celery and return the liquid mixture to the pot.
- five – Add the peanut butter and coconut milk. Whisk until blended.
- six – Add the lime juice and zest and pepper flakes. Serve warm. Garnish with chopped peanuts, cilantro, and sliced red pepper.
Yield: six servings
Peanut Coconut Soup
This peanut coconut soup is smooth, and perfect for a winter or summer day!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Ingredients
- 1 small onion, chopped
- 2 stalks of celery, chopped
- 1/2 cup (1 stick) unsalted butter (I used plant butter)
- 1/4 cup flour
- 2 quarts chicken stock
- 2 cups peanut butter
- 1/2 cup coconut milk (I used canned Thai Kitchen Organic Coconut milk)
- 2 tbl of lime juice
- 1 tsp lime zest
- 1/2 tsp pepper flakes
- 1/2 cup chopped peanuts (for garnish)
- 1 small bunch of cilantro (for garnish)
- 2 tbl finely sliced red pepper (or garnish)
Instructions
- Chop the onions and celery and place in a large pot. Add the stick of butter.
- Cook on medium heat for five minutes to allow onions and celery to soften. Stir frequently.
- Add the flour, and mix well.
- Add the chicken stock, and cook on low heat for thirty minutes. Be sure to stir occasionally.
- Strain the soup, discard the onions and celery, and return the liquid mixture to the pot.
- Add the peanut butter and coconut milk. Whisk until blended.
- Add the lime juice and zest and pepper flakes.
- Serve warm. Garnish with chopped peanuts, cilantro, and sliced red pepper.
Crunchy Peanut Coleslaw Salad
There is a restaurant in Ventura that has the best Peanut Coleslaw and I did my best to replicate it. I just love that it only takes a few minutes to make.
- one – Chop the celery into small pieces.
- two – Chop the cilantro and green onions.
- three – Add the cabbage and purple cabbage to a medium-sized salad bowl.
- four – Add the celery, cilantro, and green onions.
- five – Add the peanuts.
- six – Mix together the dressing ingredients and refrigerate. Add to the salad just before serving.
If you want a more substantial salad I highly recommend that you add some protein like grilled chicken or grilled salmon.
Yield: 6 servings
Peanut Cole Slaw with Peanut Ginger dressing
Prep Time25 minutes
Total Time25 minutes
Ingredients
- 1 14 oz. bag of cole slaw
- 1 8 oz. bag red cabbage
- 1/2 cup chopped celery
- 1/3 cup chopped cilantro
- 3 chopped green onions
- 1 1/2 cups peanuts
- Dressing:
- 1 TBL soy sauce
- 1/3 cup vegetable oil
- 1/3 rice wine vinegar
- 1 TBL peanut oil
- 4 tsp lime juice
- 1 minced garlic clove
- 1 TBL chopped ginger
- 2 TBL sesame seeds
Instructions
- Chop the celery into small pieces.
- Chop the cilantro and green onions.
- Add the cabbage and purple cabbage to a medium-sized salad bowl.
- Add the celery, cilantro, and green onions.
- Add the peanuts.
- Mix together the dressing ingredients and refrigerate. Add to the salad just before serving.
How to Measure Peanut Butter – The Water Displacement Method
A gazillion years ago when I was in high school I learned something in my home economics class that I use all the time.
It’s called the Water displacement method. More specifically it is a way to measure things like peanut butter and Crisco without having to deal with a measuring cup mess.
For this soup recipe, I needed two cups of peanut butter. So I poured two cups of water into a large 4-cup measuring cup and then added enough peanut butter until the water line raised up another two cups.
Then I poured out the water and poured the peanut butter into my soup.
That’s it! It’s so easy and does not make a mess.
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