This recipe was inspired by my Thai Peanut Chicken Satays, a recipe I found on Pinterest for zucchini noodles, and the vegetables in my fridge.  I had a craving for peanut sauce, a need to bring a dish to share for a New Year’s Eve party, and a bunch of seemingly random vegetables in my fridge.  Turns out it was a perfect storm of delicious, nutritious, and easy. Now I do not have any photos, we ate it too fast.  But please take my word that it is not only delicious but pretty to look at too!

Now I let the vegetables marinate for about two hours in the fridge, it helped break down the cabbage slightly.  But you could let it sit overnight if you need to make this ahead.  The trick it just to add the peanut sauce right before serving.  If you do marinate it longer, I would drain the slaw first so there isn’t too much liquid to dilute the sauce.

Serves 8-10 as a side dish.

Ingredients for the slaw:

  • 2 zucchinis (either spiralized or thinly sliced)
  • 2-3 medium carrots, cut to matchstick sized
  • 1 small head of purple cabbage, thinly sliced
  • 3 scallions, chopped
  • 2-3 tablespoons cilantro, diced
  • ½ cup shelled edamame
  • 2 cloves garlic, minced
  • Juice of half a lime
  • ¼ cup rice wine vinegar
  • 1 tbsp sugar
  • ½ tbsp salt

Ingredients for the peanut sauce:

  • Juice of half a lime
  • ¼ cup rice wine vinegar
  • ¼ cup tamari (or soy sauce)
  • ½ cup peanut butter
  • ¼ tsp cayenne pepper
  • 1 clove garlic, grated
  • 2 tsp ginger, grated

Take the slaw ingredients through edamame and add to a large bowl, preferably something you can easily lid.  Take the garlic, lime juice, rice wine vinegar, sugar, and salt and mix together in a small bowl till the sugar and salt is dissolved.  Toss the vegetables with the mixture and set aside.

To make the sauce, place all ingredients in a medium sized bowl.  Use a microplane to grate the garlic and fresh ginger into the sauce mixture.  Use a whisk or fork to mix the ingredients till the sauce is smooth.  The consistency should be thin enough that you can drizzle it over the slaw.  If needed, add more rice wine vinegar to thin out.  The sauce can be made ahead of time but for the best flavor it should be allowed to come to room temperature before serving.

The peanut sauce can either be drizzled over the slaw or mixed into the slaw before serving.

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