A quick use of vegetables with a simple peanut-y sauce, which adds a bit or protein. It may taste vinegary initially, but enjoy it the next day and the cabbage will have sucked it up into deliciousness. While you can find the cabbage & carrots in colder months, the cucumbers are easier to find in summer.

Ingredients

• 1 clove garlic, finely minced or crushed
• 1 teaspoon ginger, fresh, minced fine
• 1 tablespoon lime, juice
• ¼ cup rice wine vinegar
• ¼ cup peanut butter, natural, crunchy or creamy- you choose
• ⅛ teaspoon red chili sauce
• 1 tablespoon sesame oil
• 1 tablespoon coconut oil
• ½ napa cabbage, about 4-5 cups shedded
• 1 carrot, peeled and shredded or julienned
• ½ cucumber, peeled, deseeded and thinly sliced in half moons, optional
• 2 tablespoons sesame seeds

Featured Meals

This recipe has been featured in the following meals:

• Asian Peanut Slaw
• Thai Melon Salad & Peanut Slaw