Something I make often is this Thai Slaw with Peanut and Lime Dressing. In this salad Crisp Cabbage, Carrots and gang are smothered in a delicious rich peanut butter dressing.
3cupsShredded CabbageI use around 2 cups of red cabbage to 1 cup of white
2CarrotsGrated
1Red PepperCut into thin strips
2Spring OnionsSliced Finely
1/4bunchCoriandercut finely
Dressing
80gPeanut Butter
2 cloves Garlicmicroplane or crushed
2tspGingercrushed
2tbspLime Juice
1.5tbspRice Vinegar
1.5tbspSoy Sauce or Tamari
2.5tbspHoney
1.5tbspSesame Oil
1tbspSrirachaor similar hot sauce
2-3tbspSalted peanuts
1tbsptoasted Sesame Seeds
Instructions
Combine all the ingredients for the salad to a large bowl.
Combine the dressing ingredients in a small bowl and whisk together.
Pour dressing over salad and toss to coat.
Sprinkle with sesame seeds and nuts and serve immediately.
Notes
Put any leftovers in an airtight glass container in the refrigerator up to 3 days. The cabbage will give off water the longer it’s stored, so the fresher the better.If you only plan on eating some of the salad on the day you make it, don't use all the dressing all at once. Add a little per day.