Last night I was planning to make this peanutty coleslaw recipe, however, Cornelius was re-organizing our office space and had to disconnect our internet connection. Instead of waiting around until he finished up, I decided to go it alone and managed to concoct the most yummy cabbage salad. I wish I could recall the exact measurements, but for me & peanut sauce, it’s all a matter of taste and add more and taste again. Here’s the basic “recipe”:
In a small saucepan turned on low add in
a couple large spoonfuls of natural peanut butter
1 T grated fresh ginger
a few splashes of soy sauce
a couple spoonfuls of brown sugar
1 T molasses
2 cloves of crushed garlic
juice of 1/2 a lemon
a splash of cider vinegar
a few dashes of Sriracha
a pinch of salt
enough coconut milk to get it a nice consistency
and a bit of water to make it a little more runny
Taste and taste again. Does it need more heat? Add in a bit more Sriracha. More sweet? Add in extra molasses. I really like the taste of molass in peanut sauce as I think it gives the sauce added richness and depth to the flavour. When you achieve something delicious, turn off the heat and pour over some shredded green and purple cabbage, sliced green onions and diced carrots. I mixed the whole shebang together and let it marinate in the fridge for a little bit while the rest of my dinner cooked.
And while the salad was delicious for dinner, it was even better the next day for lunch. I shredded up some of our leftover chicken breast and mixed it up with the cabbage salad and enjoyed every peanutty bite.