An activity I never do enough in the summertime is attend an outdoor movie screening.
This summer I have made sure to take advantage of this amazing free opportunity in DC. There are many locations around the DC metro area that do weekly movie screenings. The location I’ve attended twice now and am in love with is in NoMa, at 4th and K st. The movie we saw was The Taking of Pelham 123 the original. I am a personal fan of this movie and in anticipation I decided to cook a little picnic dinner to bring to the movie screening. Chicken sandwices and an Asian peanut slaw were what was for dinner on this particular evening. Let me tell you, the slaw is amazing and tastes better days after it has been prepared. All the flavors marry so well and it is just beautiful with all the different colors.
Almost all the vegetables I used in this slaw are available in pre-sliced packages. I got the yellow cabbage, purple cabbage and carrots all in pre-sliced packages. You can also used the prepared coleslaw packages in the produce section of the grocery store. I also have these pre-crushed garlic cubes, which are AMAZING.
Just throw this little box in the freezer and pop out one of the cubes any time you need garlic. One cube is equivalent to one clove of garlic. It is so hassle free and an easy shortcut. I bought this at my local Whole Foods.
Even though this recipe is healthy it is super delicious and easy to adapt to any palate. If you are a peanut butter fan, you will love this recipe. guaranteed. So try this recipe out, the dressing is tangy and peanut buttery and the salad has a real nice crunch to it.
The movie was not the only thing that got rave reviews on this particular night. I’m serious, this is the perfect summer treat, especially during the unbearably hot summer days of August that are fast approaching.
For the Salad
2 cup each of: shredded carrots, green cabbage (it looks yellow), purple cabbage and yellow pepper
3 green onions chopped
1/2 cup chopped fresh cilantro
For the Dressing
2 Tbsp fresh minced ginger
1 1/2 Tbsp minced garlic (I used one of the Dorot cubes)
6 Tbsp rice vinegar
6 Tbsp sesame oil
5 Tbsp crunchy peanut butter
3 Tbsp soy sauce (I try to use low sodium)
2 Tbsp dark brown sugar
1 tsp red pepper flakes (if you like spicy)
For the salad, thinly slice all the vegetables and place in a large bowl. For the dressing combine all ingredients and mix thoroughly. Add dressing to salad to coat. Mix well and refrigerate for at least 30 before serving. I suggest making this a day in advance. The longer the slaw sits, the better the flavors meld. Garnish with some crushed peanuts for some extra crunch.