Peanut-ginger cabbage slaw
It is a very wise + delicious idea to cover a mound of shredded veggies in peanut sauce and call it a day. This slaw features shredded cabbage, brussels sprouts + carrots with a zippy peanut-ginger-lime dressing – it’s creamy, crunchy and suuuuper addictive (you have been warned!). 🙂
Photo and recipe courtesy of Emma Kula.
½ head of organic purple cabbage
10 brussels sprouts
1 large organic carrot
⅓ c. natural peanut butter
2 tbsp. sesame oil
1 tbsp. rice vinegar
2 tbsp. soy sauce or tamari
1 tbsp. maple syrup or honey
½ large lime, juiced
1 tbsp. fresh ginger, minced
Pinch of chilli flakes
Method: Shred up all your vegetables either by hand, on a box grater or using the grating attachment of your food processor. Add your veggies to a large bowl and set aside.
In a jar or bowl, combine all of your peanut sauce ingredients and whisk until smooth. It should be fairly thick, but add a little water if it’s too sticky.
Add your sauce to the slaw and toss thoroughly to coat. Serve alongside noodles, chicken, fish or whatever else you like – this slaw keeps very well for 3-4 days in the fridge.