It’s been a few weeks since my last post, which is the first time in almost 3 years I’ve fallen so behind. I’m now back on track, and I have a bunch of awesome posts coming up to make up for lost time.
As my regular readers may know, each year I harvest a small batch of backyard veggies. I’ve tried zucchini, tomato, hot peppers, radish, beets, eggplant, and many more, but I want your gardening suggestions and tips. I am going to be planting in the next 2 weeks and progressive posts will be going up about the development and recipes that come from the (hopefully) awesome garden.
This recipe is from Thug Kitchen‘s cookbook. I’ve made a few others from their site and it’s a hilarious cookbook with drool-worthy pictures. Plus, I’ve been really getting into coleslaw lately and the Szechuan taste was a nice change (and no dairy!). It’s super easy to make, healthy, fast, and you can do all the prep work in advance then pour the dressing in whenever you’re ready to serve. I’d make the dressing at least 10-20 minutes in advance before pouring it over the salad mix so the flavours have time to develop.
You can eat this alongside a number of meals like rice bowls, soups, tacos (hint to an upcoming post, maybe?)—essentially anything that goes with peanut will go with this. My dad refuses to eat peanut butter in any other way but on toast, and even he liked this slaw.
Sidenote: Last week I had my first official freelance piece for the CBC go up. It’s all about vegetarian essentials. Click here to take a look and keep your eye our for a few more recipe posts done for them.
Serves 4-5 as a side
- 3 cups red cabbage, chopped
- 3 cups green cabbage, chopped
- 3 carrots, shredded or cut into thin matchsticks
- 1 green onion, thinly sliced (I also used from fresh chives)
- 3 tbsp. smooth peanut butter
- 2 tbsp. warm water
- 3 tbsp. rice wine vinegar
- 2 tbsp. fresh lime juice
- 1 tbsp. minced fresh ginger
- 11⁄2 tsp. Sriracha or another Asian-flavoured hot sauce
- 1⁄2 tsp. soy sauce
Combine all the dressing ingredients in a bowl, whisking until no clumps remain and it can easily be poured. Set aside and allow to sit for a minimum of 10 minutes so the flavours develop.
Mix together both cabbages, carrot and green onion in a large bowl. Pour the peanut dressing overtop, toss and serve.