Prep time: 20 minutes
Cook time: 5 minutes
Serves: 4
Spicy Peanut Dressing Ingredients
½ c. all-natural peanut butter
3 T. rice vinegar
1 T. sesame oil
2 t. sriracha sauce
Sea salt and black pepper, to taste
3 T. tamari or coconut aminos
1½ T. honey, preferably local
2 T. fresh lime juice
1 T. fresh ginger, finely minced
1-2 cloves garlic, finely minced
¼ c. liquid from Mandarin oranges
Salad Ingredients
4 c. green cabbage, shredded
2 c. red cabbage, shredded
2 large carrots, shredded
1 medium red bell pepper, sliced thin
2 green onions (green parts only), sliced
¼ c. fresh cilantro leaves, chopped
Sea salt and black pepper, to taste
¼ c. toasted peanuts, chopped
1 10-oz. can sugar-free Mandarin oranges (packed in juice)
1 T. white sesame seeds
Directions
- To make the dressing, combine the peanut butter, vinegar, sesame oil, and sriracha sauce in a medium skillet over medium heat. Season with salt and black pepper, to taste, and heat, stirring continually, until the peanut butter melts and the ingredients are thoroughly combined, approximately 2-3 minutes.
- Reduce heat to low and whisk in remaining dressing ingredients until combined. Simmer, stirring occasionally, until heated through, approximately 2 minutes. Remove from heat and set aside. Keep warm.
- Combine shredded green cabbage, red cabbage, carrots, bell pepper, green onion, and fresh cilantro in a large bowl. Season with salt and black pepper, to taste, and drizzle with a small amount of the warm peanut dressing. Toss to combine.
- Transfer salad to a decorative serving platter and top with chopped peanuts, Mandarin oranges, and sesame seeds. Serve immediately with remaining peanut dressing on the side. Enjoy!
