Today I was looking at the red cabbage in my refrigerator and was suddenly inspired: Peanut Sauce Coleslaw. It seemed like the perfect side dish for a hot day. It’s mostly raw, crispy vegetable, and it’s lightly coated with a yummy sauce.
So I whipped up a batch, and we all ate some as an afternoon snack. Delicious!
Here’s how I made it:
- 1 Cabbage
- ½ cup Peanut Butter
- ¼ cup Apple Cider Vinegar, or to taste
- ½ cup Water
- 2 tablespoons Tamari
- 2 tablespoons Honey
- ½ teaspoon Garlic Powder
- ¼ teaspoon Ginger Powder
- ¼ teaspoon Red Pepper Flakes (or more to taste)
- Shred the cabbage using a food processor slicing blade (or cut into whatever shape pieces you want with a knife).
- Combine the rest of the ingredients over low heat and stir until thoroughly combined (you’re not making it hot, just heating it enough that everything combines easily).
- Toss the shredded cabbage with the peanut sauce.
- Serve and enjoy.
I used a medium, red cabbage for my coleslaw. You may need more or less sauce depending on the size of your cabbage (and how saucy you like your coleslaw!). Depending on how tangy you like your dressing, you may want to add more or less apple cider vinegar. If you adjust the amount of apple cider vinegar a lot, I suggest modifying the amount of water in order to maintain consistency.
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