Updated: Mar 9
Prep time: 20 minutes Cook time: 5 minutes Serves: 4
Spicy Peanut Dressing Ingredients
½ c. all-natural peanut butter 3 tablespoons rice vinegar 1 tablespoons sesame oil 2 teaspoons sriracha sauce Sea salt and black pepper, to taste 3 tablespoons tamari or coconut aminos 1½ tablespoons honey, preferably local 2 tablespoons fresh lime juice 1 tablespoon fresh ginger, finely minced 1-2 cloves garlic, finely minced ¼ cup liquid from Mandarin oranges
4 cups green cabbage, shredded 2 cups red cabbage, shredded 2 large carrots, shredded 1 medium red bell pepper, sliced thin 2 green onions (green parts only), sliced ¼ cup fresh cilantro leaves, chopped Sea salt and black pepper, to taste ¼ cup toasted peanuts, chopped 1 10-ounce can sugar-free Mandarin oranges (packed in juice) 1 tablespoon white sesame seeds
1. To make the dressing, combine the peanut butter, vinegar, sesame oil, and sriracha sauce in a medium skillet over medium heat. Season with salt and black pepper, to taste, and heat, stirring continually, until the peanut butter melts and the ingredients are thoroughly combined, approximately 2-3 minutes. 2. Reduce heat to low and whisk in remaining dressing ingredients until combined. Simmer, stirring occasionally, until heated through, approximately 2 minutes. Remove from heat and set aside. Keep warm. 3. Combine shredded green cabbage, red cabbage, carrots, bell pepper, green onion, and fresh cilantro in a large bowl. Season with salt and black pepper, to taste, and drizzle with a small amount of the warm peanut dressing. Toss to combine. 4. Transfer salad to a decorative serving platter and top with chopped peanuts, Mandarin oranges, and sesame seeds. Serve immediately with remaining peanut dressing on the side. Enjoy!