This is a simple post for a simple recipe.
The concept is simple too. I have always loved Thai peanut sauce in warm noodles dishes and as a dip for nummy things like fried tofu. It’s also great on steamed broccoli and cauliflower. But, as spring temperatures rise, I wanted to find a cooler dish to enjoy this naughty sauce.
It didn’t take long to realize that my beloved Thai peanut sauce could translate very well into a cole slaw dressing. So, that’s what I made.
This is a lighter, creamier version of traditional peanut sauce that works extremely well with raw broccoli slaw. If you prefer a cabbage-based slaw, feel free to substitute that or experiment with a mixture of the two.
This slaw works best when prepared in advance and left to marinate in the fridge for 20-30 minutes. That makes it a great side dish for grilled items, since you can set aside the slaw and focus on your other dishes while the flavors in the slaw come together.
Spicy Thai Peanut Broccoli Slaw
Yield: 2 servings
2 Tbsp natural peanut butter
1 Tbsp + 1/4 tsp rice vinegar
1 tsp freshly grated ginger
1 1/4 tsp Bragg’s Liquid Aminos (or soy sauce)
1 clove garlic, minced
1 tsp water
1/4 tsp lime juice
2 Tbsp vegan mayo (I prefer homemade)
1/4-1/2 tsp chili sauce (like Sriracha)
- In a medium sized bowl, combine all ingredients except broccoli slaw and whisk until smooth.
- Add broccoli slaw and stir until evenly coated.
- Refrigerate 20-30 minutes before serving.
Serve along side your favorite grilled salad or veggie burger!
