Peanut butter and cabbage may not seem like an appetizing combo but it’s one of those hidden gems found when I was trying to use up everything in the fridge.
Lucky for us, Tanzania never seems to have a shortage of red and green cabbage or, the second greatest love of my life, peanut butter (chocolate will always be the first.)
This cold, crunchy dish was destined to made for those hot sticky Dar days.
Eat it solo or as a side to some grilled fish, roasted vegetables, or your favorite sandwich.
3 tbs. peanut butter
2 tbs. warm water
3 tbs. lime juice
1 tbs. minced fresh ginger
1 tbs. maple syrup or honey
1 – 1 ½ tsp. your favorite Asian-style hot sauce (optional)
1 tsp. soy sauce or tamari
3 cups thinly sliced red cabbage
3 cups thinly sliced green cabbage
1 carrot, cut into thin matchsticks
1 thinly sliced yellow pepper
3 thinly sliced on the bias green onion
1 handful of chopped cilantro (optional)
1. Make the peanut dressing: Mix the peanut butter and warm water together in a medium jar with lid until it’s creamy. Add the rest of the dressing ingredients to the sauce, put the lid on and shake it up well.
2. In a large bowl, combine all the slaw veggies. Pour the dressing over them and toss it all around until everything is coated.
Note: This dish can be prepared in advanced and served up to 3 days if the dressing is kept separate until just before serving.