You may know how much I love a crunchy slaw. I usually go for a creamy oil or mayo-based slaw, but sometimes I like to change things up with my favorite mega-flavorful peanut sauce on crunchy cabbage. This salad is versatile, a bit spicy, gingery, and creamy. Feel free to make substitutions or additions. Try adding in mung bean sprouts, quinoa, or mango!
Servings
Ingredients
Veggies
- 1 purple or green cabbage, finely shredded, or both!
- 1 bunch kale, finely shredded
- 1 cucumber, chopped
- 2-3 carrots, grated
- 1 red pepper, sliced
Protein & Fat
- 1/4 cup dry roasted peanuts or cashews, 2 oz
- 1/2 cup shelled edamame, 4 oz
Peanut Dressing
- 1/2 cup peanut butter, almond butter, or dry roasted peanuts, 4 oz
- 1 Tbsp fresh ginger, 0.5 oz
- 1 clove garlic
- 2 tbsp soy sauce, or tamari for gluten-free
- 2 tbsp rice vinegar
- 1/4 tsp chili garlic sauce
- 1 lime, juiced
- 1/2 cup coconut milk, 4 oz
Seasonings
- 1 cup of fresh cilantro, basil, or mint, chopped (use one, two, or all three!)
Instructions
Peanut Dressing
- Blend all ingredients in a small blender cup, or in a small jar with an immersion blender.
- Add water or coconut milk, a little at a time, to reach desired pourable consistency.
- Adjust the taste to your liking by adding in more condiments such as chili oil, lime juice, ginger, garlic, or chili paste.
Salad
- Add the salad ingredients and seasonings in a large salad bowl. (For extra convenience, you can also buy pre-shredded cabbage.)
- Pour the dressing on the salad and toss it all together until well mixed.
- Divide into four servings and garnish with additional nuts and herbs, if desired.
Notes
- My favorite brand of Chili Garlic Sauce
- My favorite brand of Rice Vinegar
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