By now you all know my love for farmers markets. Mid-summer offers up so many colors and textures and shapes and tastes! The more colors going into my bag the better. This slaw brings together bright, eye-catching purple, orange, and green with a beautiful, refreshing crunch.
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.
You may opt to buy pre-shredded red cabbage and carrots. That's fine, I don't blame you. But if you have the slice/shred attachment for your food processor I recommend doing it that way! It's money saving, quick, and SO MUCH FUN. Seriously, maybe I'm just easily entertained but I could shred things in a food processor all day. So fun. So satisfying.
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!
Spicy Peanut Cabbage Slaw
Prep Time: 15 minutes
Cook Time: n/a
Servings: 12-15 as a side
You Will Need:
I'm Ali! Living it up in Brooklyn. I love cooking, baking, crafting, crocheting - you name it! Most of what I cook is healthy for you (and equally delicious) with the occasional "not-healthy" meal (but so worth it). My passion truly lies with inspiring others not only to cook at home but to try new foods in the process!