Remember my previous confession about frugality? Well, I had one additional ingredient in the fridge which I wanted to play with, and I found the solution. We had a half of a head of cabbage from our St. Patrick’s Day dinner. Something we do not normally include in our repertoire. So, how about … A cole slaw? Better yet, an Asian slaw?
It’s no coincidence our kitchen is somewhat stocked with Asian/Chinese provisions, so here goes. The dressing can be tweaked depending on your preferences. I personally do not like heavily dressed salads. The husband laughs at me when he sees how sparingly I use condiments and dressings. It is kind of ridiculous. So, what is agreeable to me may not be to you, which is why I suggest tweaking to your tastes. You may want to add a little honey into the mix, or more aminos. Again, since I just used what was on hand, I didn’t have a complete dish. Some cilantro and scallions would have made it better.
2 cups green cabbage, shredded
12-ish slices of cucumbers, the cut into strips
1/2 c carrot matchsticks
1 tbsp almond butter
1 tbsp coconut aminos
1 tbsp sesame oil
1 tbsp apple cider vinegar
1/4 tsp red pepper flakes
Ginger root*
Sesame seeds
- Combine all the veggies.
- In a small bowl combine the dressing ingredients until we’ll combined. If it is too thick, add a little water to thin it out. Taste and adjust ingredients to your desire (want it spicier? More red pepper flakes. More tangy? More vinegar. Etc)
- *A note about the ginger root … On a tip from NomNomPaleo I took my little knob of ginger root and froze it. Now when I need some I take it out of the freezer, peel off the skin and grate using a microplaner. Voila, the essence of the ginger, without the intensity of accidentally chomping on a matchstick or coin. So, just grate this to your taste.
- Pour dressing over veggies and mix well. Sprinkle sesame seeds over and shake/mix well.
The dressing is reminiscent of a Peanut Noodle dish I side to loved to make in college. It was, more or less, spaghetti dressed in a sauce made of peanut butter, sesame oil, rice vinegar and sugar. And now it’s not such a wonder why I gained so much weight during the college years.
I’m letting it sit in the fridge overnight. In addition to the cilantro, maybe some grilled chicken for a little protein? Write that down!
