If you know me, you know that I try to emphasize with my clients and in my cooking classes I have with patients/clients that cooking is NOT A SCIENCE. It is getting creative and having fun with putting things together in a way that is enjoyable and works to give pleasure to YOUR taste buds! So if that means you LOVE sweet... maybe you are adding in more honey to this recipe (or maybe some raisins/dried fruit). If you're like me (I LOVE the acidic nature of limes/lemons/vinegars), my salad might have slightly more limes squeezed in. Make this your own!
To get into detail about this recipe's superpowers....Cabbage is such a wonderful vegetable to use that I don't think we use enough! It is high in Vitamin C and Fiber and low in calories. That purple color indicates signifigant antioxidant and anti-inflammatory benefit from all its amazing phytonutrients, vitamins and minerals. Cabbage is also well known for supporting overall liver detoxifacation processes.
Cabbage is also REALLY CHEAP - so you'll be saving money when making this recipe! Plus, cabbage is really firm so it holds up well in the fridge for a few days... meaning you can make an extra large amount of this salad and have it throughout the week. If you're not a huge fan of so much cabbage.. just toss in some spinach or leave lettuce to give some more "green variety' in there!
Go have fun and try this one out... it's so tasty!!!
- Shredded Red Cabbage (use a large bag pre-shredded, or this might be half or whole a large cabbage)
- Shredded Carrots (use a large pre-shredded bag or maybe just shred or chop up a few large carrots)
- Cilantro (small handful, maybe 1/4 cup, chopped)
- Salted Peanuts (small handful, maybe 1/4 cup - depending on how much you enjoy and want for a salty crunch!)
- 2 Tbsp Natural Honey Roasted Peanut Butter
- 2 Tbsp Cilantro (or parsley)
- 2 Tbsp Rice Vinegar
- 1 Tbsp Sesame Oil (more or less depending)
- 1-2 Tbsp Honey (optional)
- 1-2 Fresh Limes, Juiced
- 1-2 tsp soy sauce or coconut aminos (optional)
- Optional to add in Fresh/Dried Ginger and also a tsp of minced garlic
- Salt/Pepper to taste
Start by pressing your dressing. Add all ingredients to a bowl and whisk to combine. Dip your finger in to taste, and season with more sweet (honey), more "peanut butter taste", more salty (soy sauce/salt), or more of that acidic bite (lime juice or rice wine vinegar). Note that you can really make this in any way - swap out the PB for tahini, swap out the rice wine vinegar for red wine or balsamic vinegar. You'll get a slight different flavor but it will still taste amazing!
Throw together your shredded cabbage and carrots in a large bowl. Drizzle your dressing over the slaw and toss well to combine (you might need more dressing just depending on how much cabbage and carrots you are using).