Asian Style Peanut Slaw

Asian Style Peanut Slaw

https://www.cutoutandkeep.net/projects/asian-style-peanut-slaw • Posted by Cali Z.

This slaw is crunchy, creamy and spicy with a hint of tang. It’s not only extremely delicious, it is also very healthy and satisfying.

You will need

1 Whole recipe Peanut Sauce Recipe below 4 cup Savoy Cabbage – thinly sliced 1 ½ Red Cabbage – thinly sliced Red Bell Pepper – diced – (about 1 cup) Large Carrot ½ cup Cilantro 2 Scallion Onions – sliced – (about 1/2 cup) ½ cup Sliced Almonds
Peanut Sauce
1 Garlic Cloves – minced 1 Serrano Chili Pepper – minced Ginger Root 1/2 to 1 Teaspoon – freshly grated 2 Full Fat Coconut Milk unsweetened ¾ cup Peanut Butter unsweetened 3 tbsp Brown Rice Vinegar 2 tbsp Lime Juice – fresh squeezed 1 tbsp Tamari 1 tsp Toasted Sesame Oil ½ tsp Maple Syrup ¼ tsp Sea Salt

Project Budget

Time

Difficulty

Description

This slaw is crunchy, creamy and spicy with a hint of tang. It’s not only extremely delicious, it is also very healthy and satisfying.

Instructions

1. Make the peanut sauce. (can be made the day ahead, let it warm up first) Chop savoy and red cabbage into thin slices then put in a large bowl. Dice red bell peppers into small pieces then add to cabbage. Shred carrot, roughly chop cilantro, slice scallions, measure everything along with the almonds (can also sprinkle on top individual salads) then add to cabbage and mix in the peanut sauce.

2. Sauce 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. Turn on until minced. Scrape the sides at least once. Add coconut milk and puree while adding peanut butter. Add the rest of the ingredients and puree until smooth. If refrigerated, let soften before use.