I doubled the sauce recipe because, hey, I pretty much double ALL sauce recipes. Using the entire head of cabbage, you will have leftovers, but what could be better than Asian red cabbage slaw in your lunchbox tomorrow?
4 Tbsp. roasted, all-natural creamy peanut butter
2 Tbsp. spicy mustard
2 Tbsp. toasted sesame oil
2 Tbsp. soy sauce (I use Tamari so the dish is gluten-free)
4 tsp. crushed ginger (I buy the easy-to-use tube)
4 tsp. agave
1 1/2 limes, juiced
1 head of thinly sliced red cabbage
1/2 cups fresh basil, sliced
4 Tbsp. cilantro, chopped
6 scallions, thinly sliced on the diagonal
2 to 3 Tbsp. roasted unsalted peanuts, chopped (optional)
Whisk together the peanut butter, mustard, sesame oil, soy sauce, ginger, honey and lime juice in a large bowl. Add the cabbage, basil, cilantro and scallions, and toss to coat. Transfer to a platter, sprinkle with peanuts.