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Asian Style Peanut Slaw Recipe:

4 - 6 Servings

Ingredients

  • 3/4 Cup to 1 1/4 Cups - Peanut Sauce - recipe below - depends on how much you like. I like a lot!
  • 4 Cups Savoy Cabbage - thinly sliced
  • 1 1/2 Cups Red Cabbage - thinly sliced
  • 6 Outer Leaves of Red Cabbage - for bowls - optional
  • 1 Red Bell Pepper - thinly sliced or diced
  • 1 Yellow Bell Pepper - thinly sliced or diced
  • 1 Large Carrot - shredded
  • 1/2 Cup Cilantro - roughly chopped
  • 2 Scallion Onions - thinly sliced
  • 1/2 Cup Sliced Almonds

Thai Style Peanut Sauce

  • 1 Clove Garlic - minced
  • 1 Serrano Chili - minced
  • 1/2 to 1 Teaspoon Ginger Root - freshly grated
  • 3/4 to 1 Cup Full Fat Coconut Milk - unsweetened or to taste
  • 3/4 Cup Peanut Butter - unsweetened
  • 3 Tablespoons Brown Rice Vinegar
  • 1 Tablespoon Lime Juice - fresh squeezed
  • 1 Tablespoon Tamari Sauce
  • 1 Teaspoon Toasted Sesame Oil
  • 1/2 Teaspoon Maple Syrup
  • 1/4 Teaspoon Sea Salt

Instructions

Peanut Sauce

This sauce can be made the day ahead. Let it warm up first before using.

  1. Cut the stem off of the serrano, cut into 1/2 inch pieces (de-seed if you want it milder) and add to a food processor along with the garlic and grated ginger.
  2. Turn on until minced. Scrape the sides at least once.

  3. Add coconut milk and puree while adding in the peanut butter.

  4. Add the rest of the ingredients and puree until smooth.

Salad

  1. Add all the vegetables into a large bowl and mix in the peanut sauce.
  2. Scoop into the cabbage leaves or bowls and top almonds onto individual salads.