ASIAN SLAW WITH PEANUT SAUCE

Asian Slaw with Peanut Sauce

TGIF everyone!  This one is short and easy.  I promised to post the salad I made with the Peanut Sauce I made the other day. Asian Slaw's are really easy to make.  I packed this one full of various raw veggies and so it had a tremendous amount of flavor in one bite.  An easy way to give variety to your salads is to vary the cutting methods used.  In this case I tried to Julienne, shred and thinly slice a lot of the ingredients.

ASIAN SLAW WITH PEANUT SAUCE

 

2 cups Shredded Cabbage

1/2 cup Jicama, Julienned (Or Diakon Radish)

1/2 cup Cucumber, Sliced or Julienned

1/2 cup Cilantro, chopped (I love cilantro, so I proably added about a cup!)

1/2 cup Leeks, Sliced or Julienned

1/2 cup Red Radishes

1/2 cup Green Onions, chopped

Avocado to garnish

DRESSING:

Peanut Sauce or your favorite vinaigrette or asian salad dressing.

You can also top it with your favorite nuts.  Mine would be these Sweet & Spicy Cashews, which I can't believe I forgot to use!

Enjoy and have a fabulous weekend!

 

RAW PEANUT SAUCE

Peanut Sauce

There's nothing like a refreshing salad on a hot summer's day.  I've wanting to change up the salads I have been making to something different.  Thai sounds good, I thought.  When I was checking out some of my favorite food blogs the other day, I saw this peanut sauce recipe on Sprouted Kitchen. The Sprouted Kitchen recipe is not raw, so if you want to make a non-raw version, then this one is very tasty.  

I switched one ingredient... I used raw peanuts instead of peanut butter.  Just to warn you, the raw recipe is not as creamy and smooth as the peanut butter recipe, but it is very tasty just the same.

 

RAW PEANUT SAUCE

 

1 cup raw peanuts (soaked for 4 hours or more and drained) or creamy, unsalted peanut butter

2 cloves garlic

3 tablespoons fresh grated ginger

zest and juice of one large lime

1/2 teaspoon red pepper flakes

2 tablespoons honey

3 tablespoons soy sauce or tamari

2 teaspoons rice vinegar

2 teaspoons toasted sesame oil

2-4 tablespoons light coconut milk or water, as needed

1/4 cup chopped cilantro, optional

1/2 teaspoon Himalayan salt

Add all of the ingredients besides cilantro to a high speed  blender or food processor and blend until smooth. Taste and adjust as preferred. Add the cilantro, give it another few pulses and store in an airtight jar in the fridge.

I can see using this on various dishes.  Very tasty.

Enjoy.