Updated 4/9/15 as part of the #ThrowbackThursday photo makeover series.
Time for another kitchen confession! I’m an incredibly lazy cook when I’m not cooking for someone else. This manifests itself once or twice a week when the Godfather and I do not meet for lunch. As a side note, with the exception of about two years in our relationship where we worked about an hour apart, we always meet for lunch. It’s one of “our things”. We actually celebrate our 10 year dating anniversary next week and I need to come up with something fabulous!
Back to my lunch (which I am eating as I type this). At Tuesday’s market, I felt compelled to buy a cabbage. Beautiful and green, they were staring at me for exactly 2.5 hours until I dashed across the aisle and triumphantly returned with a lovely cabbage and no clear idea of what I would make.
I thought about a traditional coleslaw, but then I’d have to have BBQ to go with it (Georgia-style pulled pork to be exact), and we don’t have that right now. Nor am I going to make this for just me. I’m sure it will appear on the menu sometime in the next few days. Taking inventory of the kitchen, I found my cabbage, a ripe avocado in the fridge, peanut butter, and the opportunity to create a one-dish meal while dirtying very few dishes. Serendipity.
For my special diet darlings, this dish also happens to be vegan and dairy free! I’m enjoying it as a main dish, but it would make a great side. Or you could also add chicken or beef if you’d like to make it a bit heartier.
Thai Peanut Slaw – Serves 2 as a main dish, 4 as a side
- 1 medium avocado, cubed
- 2 cups shredded cabbage
- 1-2 shredded carrots
- 2 scallions, finely chopped
- 2 tbsp peanut butter
- 1/2 tsp Sriracha sauce
- 1 tsp sesame oil
- 3 tbsp fresh lime juice
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1/2 tsp fresh grated ginger
- salt, to taste
- sesame seeds (optional)
- crushed peanuts (optional)
- Place the vegetables in a bowl, reserving some of the scallions for garnish if you’d like.
- Mix in the peanut butter, lime juice, sriracha, sesame oil, rice vinegar, ginger, and soy sauce. Stir until smooth.
- Add the sauce mixture to the vegetables and mix until well coated. Add salt and adjust other seasonings if needed.
- Serve immediately or store covered in the refrigerator up to one day.
The old photo (yikes!):