What's even better than how pretty it is? I never had to turn on the oven! And in this humid, sticky 90 degree weather that is a huge bonus.
The dressing is very versatile and can be used on salads of all sorts, as a dip, or even as a marinade. I use water in this recipe to thin it out, but if you desire something a little creamier try using almond or coconut milk instead!
If you are worried or put off by the word 'spicy' don't be - this is nowhere near strong enough to be a deterrent. If you feel more comfortable leaving the sriracha out then you go ahead and do you...but I say you give it a try. You'll love it!
Prep Time: 15 minutes
Cook Time: n/a
Servings: 12-15 as a side
You Will Need:
- 1/2 head red cabbage, shredded
- 1 large carrot (or 2 small ones), shredded
- 1 1/4 cup sugar snap peas, cut into 1/2 inch pieces and stems removed
- 1/2 cup crunchy peanut butter
- 1 1/2 TBS tamari
- 1 1/2 TBS sesame oil
- 1 TBS rice vinegar
- 2 tsp sriracha
- 1/2 tsp garlic powder
- sesame seeds and scallion/spring onion to garnish, optional
- Place cabbage, carrot, and peas in a large bowl.
- In a separate small bowl, combine peanut butter, tamari, sesame oil, rice vinegar, sriracha, and garlic powder and stir until combined. It will be quite thick at this point. Add 1/3-2/3 cup water (or almond/coconut milk for a creamier option) to thin out. I added about 1/2 cup of water, but the brand of peanut butter I used was kind of runny on it's own.
- Pour dressing over vegetables and stir until well mixed throughout. Chill until ready to serve, garnishing with sesame seeds and scallions if you so desire. Enjoy!