Hello everyone, Jess here. Happy Meatless Monday!
A quick reminder that it’s time to sign up for your Summer CSA if you haven’t already. It’s so exciting to think the time is already approaching (particularly after today’s snow storm), yet here we are!
I can’t believe I haven’t posted this recipe before, that’s a total oversight on my part. It’s totally one of my go-to slaw recipes. You don’t have to be a fan of coleslaw to become a fan of this. It’s got a crunchy noodley thing happening that can be quite satisfying.
This recipe is adapted from the Allrecipes Asian Coleslaw by RRitcheske. You can really involve many types of veggies, it’s the sauce that gets it going. In the summer, I toss this sauce with peppers, carrots, lettuce, cukes, shaved kohlrabi, and whatever else is crunchy and fresh. In the wintertime, it brings a great flavor to something as simple as a plain shredded cabbage. I find this amount makes enough to slather a small head of shredded cabbage pretty well, but feel free to change the amount as you see fit.
Ingredients
3 tablespoons rice vinegar (seasoned or plain works)
2 tablespoons sesame oil (the recommended vegetable oil works, but I prefer the sesame. Play with the ratio and see what you like best)
3 tablespoons smooth peanut butter (I sometimes use chunky with no regrets)
1 1/2 tablespoons brown sugar
1 1/2 tablespoons soy sauce
1 tablespoon freshly grated ginger
1 cloves minced garlic
Whisk it all up before drizzling it over your shredded veggies.
That’s all there is to it. You can totally play with the taste of this, adding more sweet or salty as needed. I hope you like this one. Feel free to drop a line and let us know what you think! I’ll be signing off over the next few days, as Sarah will present a recipe and highlight a couple of share box items on VeggieScope. We hope you’ll stay tuned. Until next time, sweet and savory dreams!