Coleslaw is one of those dishes that’s like a good backup singer. It makes sweet harmony with the rest of your meal but it’s not the star of the show. When it’s just so-so, it kind of fades into the background. And, when it’s really great, it brings everything to another level…like this one!
Ingredients
- 6 cups shredded cabbage – mix of red and green
- ½ cup green onions, sliced diagonally
- ¼ cup fresh herb leaves – mint, cilantro or combo
- 1 cup shredded carrots
- Roasted peanuts (or almonds)
- ¼ cup creamy peanut (or almond) butter
- 3 Tbsp rice vinegar
- 2 Tbsp soy sauce
- 2 Tbsp honey (or agave)
- 2 Tbsp lime juice
- 1 Tbsp ginger, minced
- 1 tsp sesame oil
- 2 cloves garlic, minced
- Pinch of red pepper flakes (optional)
- Salt and pepper to taste
- Coconut milk, to thin dressing as needed
Directions
- In a small bowl, whisk together nut butter, rice vinegar, soy sauce, honey, lime juice, ginger, sesame oil, garlic and red pepper flakes (if using). If dressing is too thick, think with coconut milk, 1 tsp at a time. Season with salt and pepper to taste.
- Combine veggies and fresh herbs – reserving a few to top the dish before serving – in a large bowl and add the amount of dressing to your taste. Top with roasted nuts and remaining fresh herbs and serve.