Crunchy Peanut Cabbage Salad

This Asian-inspired slaw makes wonderful use of a surplus of cabbage, and brings some seriously flavorful crunch in the process! It’s also packed with protein, fiber, vitamins and antioxidants, making this a satiating choice to improve digestive, metabolic and heart health and reduce overall inflammation in the body.

Serves 4-6
Recipe adapted from www.rachaelsgoodeats.com

Ingredients

Dressing

• ½ cup unsweetened natural peanut butter
• 1 Tablespoon toasted sesame oil
• 2 Tablespoons rice vinegar
• 1 Tablespoon freshly squeezed lime juice (about ½ a lime)
• 2 Tablespoons coconut aminos
• 3 cloves garlic, minced, or 2 rehydrated Maranatha Farm Garlic Coins
• 2 teaspoons freshly grated ginger, or 2 rehydrated Maranatha Farm Ginger Coins
• 2 teaspoons honey
• 1 teaspoon sriracha (optional)
• ½ teaspoon kosher salt
• Freshly ground black pepper

Salad

• 4 cups thinly shredded green cabbage
• 4 cups thinly shredded red cabbage
• 2 cups shredded carrots (about 3 large carrots)
• 1 large red bell pepper, thinly sliced
• 1 cup thinly sliced scallions (about 6 scallions, white and light green parts only)
• 1 cup chopped fresh cilantro
• ½ cup roasted peanuts, roughly chopped
• ¼ cup toasted sesame seeds

Method

1. To make the dressing: in a small bowl, add the peanut butter, sesame oil, rice vinegar, lime juice, coconut aminos, garlic, ginger, honey, sriracha, salt, and pepper. Whisk to combine until smooth. If the dressing is too thick, add warm tablespoons in 1 tablespoon increments until you’ve reached your desired consistency. Set aside.
2. To make the salad: In a large bowl, add the cabbage, carrots, and bell pepper. Toss to combine, massaging the dressing into the veggies until the cabbage softens just slightly. Add ½ of the dressing and toss again to combine.
3. Add the green onions, cilantro, peanuts, and sesame seeds. Toss once more to combine.