Jane Esselstyn's Thai Slaw
Inspired by a recipe from the Vegan Daily Companion . We experienced this recipe in Tuscon on March 30, 2011 -- I mark the date because it changed the way I view and consume cabbage. I could really eat this for every meal – every single meal!
1 and ¼ cup salsa
¼ cup natural peanut butter
1 tablespoon maple syrup (or less – to taste)
1 tablespoon water
1 teaspoon tamari
2 teaspoons minced ginger (or more- to taste)
2-3 shakes of red pepper flakes (optional)
½ head of green cabbage, finely shredded
1 bunch cilantro, chopped
1 red pepper, julienned
¼ cup peanuts, coarsely chopped
In a saucepan combine salsa, peanut butter, maple syrup, water, tamari, ginger and red pepper flakes.
Over medium heat, warm all ingredients until uniformly blended into a sauce.
Pour sauce over cabbage and toss.
Add red peppers, cilantro and chopped peanuts and serve.
This is great served the next day - it marinates well!