Got a giant red cabbage in my CSA box the other week. It has been sitting in my veggie bin, staring at me, beckoning me, saying ‘Look, just because you don’t have any experience with me yet, doesn’t mean we can’t pop that cherry’. I replied that it was being crude and we would discuss it’s attitude at another point.
So last night I finally hunkered down, plucked off some of the yellowing outer leafs and grabbed my mandoline. Cut that jerk-face cabbage into four big chunks and SHREDDED HIM TO BITS!!!
Shredded two carrots from the CSA box with a finer cut on the mandoline and threw that in for extra pretty color.
That’s it! The peanut butter gives it a nice creaminess, as well as added fat for the slaw. The rice vinegar gives it a tang.
This recipe looks really tasty! I plan on trying it out this weekend.
I see that your website is promoting a gluten free lifestyle (yay!), so I wanted to mention that most soy sauces (that I’ve come across) contain wheat… so you might want to look into that in case yours does? Tamari TENDS to be wheat/gluten-free, but you’d want to check because I have seen one brand that contains wheat. You might already know all of this, but I just wanted to mention it!
You are 10000% correct! Thank you for pointing that out, I have been meaning to switch over to Tamari and it just has been slipping my mind.
Thank you for the heads up, I will make a correction to any recipe I state is GF but has soy sauce.