Versatility is the name of the game with this savory slaw that can be enjoyed as a side, a snack or even a main dish. Enjoy it by itself, top it on sandwiches, add it to baked tofu or mix it with leafy greens. No matter how you eat it, the flavor pops and the crunch is super satisfying.
¼cuporganic peanut butter (unsweetened, creamy or crunchy)
2tbsporganic tamari (reduced-sodium, or coconut aminos)
2tbsporganic rice vinegar
2tbsplime juice (freshly squeezed)
1tbsppure maple syrup (or date paste, link in Chef’s Notes)
1tbspginger (minced)
2garlic cloves (minced)
½cupcilantro (optional, chopped)
½cupgreen onion (sliced)
1tbspsesame seeds
2tspchili flakes (optional)
Directions
1
Place the shredded carrots and cabbage in a medium-size bowl and set aside.
2
In a small bowl, mix together peanut butter through garlic. Mix until all of the peanut butter is blended.
3
Pour the dressing over the carrots and cabbage mixture.
4
Stir in the green onion and cilantro, if using.
5
Top with sesame seeds and chili flakes, if desired.
Chef's Notes
Substitutions
Use other vegetables in place of the carrots. Whatever you have on hand will do! Radish, broccoli, cauliflower, or asparagus, for example, would all be delicious.
Substitute almond butter for peanut butter if you’d like.
Sugar-free
Omit the maple syrup — it’ll still be great!
Whole-Food Sweetener
Use date paste in place of maple syrup.
Ways to enjoy this slaw
Enjoy it by itself.
Scoop it into lettuce leaves for a snack or appetizer.
Top bean burgers with it.
Add it to a salad.
Top off grilled tofu or tempeh with a spoonful — or two!
Mix it with your favorite organic whole grain.
Storage
Store leftovers in an airtight container in the refrigerator for up to 7 days.
Ingredients
1 ½cupscarrots (raw, shredded)
1 ½cupscabbage (raw, shredded)
Sauce
¼cuporganic peanut butter (unsweetened, creamy or crunchy)
2tbsporganic tamari (reduced-sodium, or coconut aminos)
2tbsporganic rice vinegar
2tbsplime juice (freshly squeezed)
1tbsppure maple syrup (or date paste, link in Chef’s Notes)
1tbspginger (minced)
2garlic cloves (minced)
½cupcilantro (optional, chopped)
½cupgreen onion (sliced)
1tbspsesame seeds
2tspchili flakes (optional)
Directions
1
Place the shredded carrots and cabbage in a medium-size bowl and set aside.
2
In a small bowl, mix together peanut butter through garlic. Mix until all of the peanut butter is blended.
3
Pour the dressing over the carrots and cabbage mixture.
4
Stir in the green onion and cilantro, if using.
5
Top with sesame seeds and chili flakes, if desired.
