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?
Ingredients
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)
Directions:
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.