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Spicy Peanut Sauce w/ Crazy Veggie Slaw
Ingredients:
Sauce Ingredients:
¼ cup peanut butter (natural, no sugar added kind)
2 teaspoon soy sauce
1 Tablespoon brown sugar
1 Tablespoon fresh lemon or lime juice
¼ cup coconut milk (lite is fine, if you prefer or substitute water or any kind of milk (dairy, soy or rice. etc)
¼ cup water
red chili flake to taste
1 clove crushed garlic
Optional Sauce additions:
sesame oil
curry paste
rice wine vinegar
fish sauce
grated ginger
shallots sauteed till brown in oil
Worcestershire sauce
Veggies for slaw:
1 large head cabbage, thingly sliced/shredded or
1 10oz pkg pre-shredded cabbage
1-½-2 cups shredded carrots ( however much you have on hand)
1-½ cup red bell pepper, seeded, sliced thin (from freezer, thaw)
½-1 cup grated zucchini
½-1 cup grated fresh broccoli stalks
Optional Additional proteins:
Left over grilled chicken, baked/marinated tofu, left over grilled salmon burger, shrimp or anything else you might have left over you need to use up.
Serve on the side: Whole grain bread, fresh sliced stone fruit/strawberries
Procedure:
For Sauce:
1. Combine all ingredients with a whisk in a small bowl or small sauce pan- save on clean up, adding the water last.
2.Pour into a small saucepan and heat over medium heat until sauce begins to bubble and thicken.
3. Experiment with this sauce adding a teaspoon at a time of one the optional additions and tasting as you go. Serve hot or cold.
For Slaw:
1. Defrost sliced bell pepper from freezer under running water. Drain. Or if using fresh bell pepper slice into bite sized pieces.
2. In a separate bowl while red peppers are draining combine shredded cabbage, carrots, zucchini and broccoli stalks.
3. Once red pepper has drained cut into bit sized pieces and add to shredded veggies.
4. Add the additional proteins, if using to veggie slaw mix. If using plain firm tofu, marinade some of the tofu in the peanut sauce for about ½ an hour minimum or more.
5. Add spicy peanut sauce and mix well to cover all the veggies starting with 1 cup and slowing adding more as needed so the veggies are moisten but not drowning. Reserve remaining peanut sauce on the side incase anyone at the table wants more sauce on their salad.

This spicy peanut sauce with crazy veggie slaw is a great way to clean out your crisper,  eat more healthful cruciferous veggies, colorful vitamin packed bell peppers, carrots, and green onions. And the BEST part about this is all you need is a knife or food processor, a sauce pan a little heat melt and meld the ingredients and toss with the shredded ingredients.

Ingredients:

Sauce Ingredients:

  • 3/4-1 cup peanut butter (natural, no sugar added kind)
  • 3 tablespoon low sodium soy sauce
  • 2 Tablespoon unsulfered molasses
  • 1 Tablespoon fresh lemon or lime juice
  • 1-1.25 cup coconut milk (light is fine, if you prefer or substitute water or any kind of milk (dairy, soy or rice. etc)
  • 1 cup water
  • red chili flake to taste
  • 3-4 clove crushed garlic

Optional Sauce additions:

sesame oil
curry paste
rice wine vinegar
fish sauce
grated ginger
shallots sauteed till brown in oil
Worcestershire sauce

Veggies for slaw:

  • 1 large head cabbage, thingly sliced/shredded or 1 10oz pkg pre-shredded cabbage (organic is best any variety green, red or napa cabbage)
  • 1-½-2 cups shredded carrots ( however much you have on hand) or half a package of pre-shredded carrots (about 3oz)
  • 1-½ cup red bell pepper, seeded, sliced thin (from freezer, thaw)
  • ½-1 cup grated zucchini
  • ½-1 cup grated/julianned fresh broccoli stalks or 1 pkg broccoli slaw
  • 2-3 green or spring onions (green and white parts), finely chopped.

Optional Additional proteins:

Left over grilled chicken, baked/marinated tofu, left over grilled salmon burger, shrimp or anything else you might have left over you need to use up.

Procedure:

For Sauce:

1. Combine all ingredients with a whisk in a small bowl or small sauce pan- save on clean up, adding the water last.

2.Pour into a small saucepan and heat over medium heat until sauce begins to bubble and thicken.

3. Experiment with this sauce adding a teaspoon at a time of one the optional additions and tasting as you go. Serve hot or cold.

For Slaw:

1. Defrost sliced bell pepper from freezer under running water. Drain. Or if using fresh bell pepper slice into bite sized pieces.

2. In a separate bowl while red peppers are draining combine shredded cabbage, carrots, zucchini and broccoli stalks.

3. Once red pepper has drained cut into bit sized pieces and add to shredded veggies.

4. Add the additional proteins, if using to veggie slaw mix. If using plain firm tofu, marinade some of the tofu in the peanut sauce for about ½
an hour minimum or more.

5. Add spicy peanut sauce and mix well to cover all the veggies starting with 1 cup and slowing adding more as needed so the veggies are
moisten but not drowning. Reserve remaining peanut sauce on the side incase anyone at the table wants more sauce on their salad.

Serve on the side: Whole grain bread, fresh sliced stone fruit/strawberries

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