Asian Peanut Sauce
1/2 c. unsweetened peanut butter (natural unsalted is best)
1 1/4 tbsp. soy sauce or tamari
1 tsp. seasoned rice vinegar
1/8-1/4 tsp. cayenne pepper
1/3 c. very hot water (boiling)
Finely minced garlic or ginger to taste. (Optional)
- Place all ingredients in small mixing bowl and mix quickly with a fork.
- Add more water as needed to produce a thick but pour-able sauce.
- Use immediately or transfer to jar and refrigerate up to two weeks. The sauce will thicken as it cools, so you’ll need to add a few drops of hot water to thin.
**Add garlic or ginger only to the portion you are using. Sauce will not keep long in fridge after these are added.
3/4 lb. green cabbage, shredded (about 1/2 head of cabbage or 6-7 loosely packed cups)—You can also use red cabbage or Savoy cabbage if you wish, or mix it up!
1 c. finely chopped carrot or red bell pepper—If you are in a hurry, you can grate carrot on coarse grater.
1/2 c. thinly sliced scallions (greens only for a milder slaw)
1/3-1/2 c. Asian Peanut Sauce
Mix all vegetables together well. Toss in enough sauce to coat thoroughly. If you like, add additional soy sauce or vinegar to make flavors pop.
Makes 4 large servings