Author Notes: I stood over a half a head of cabbage which seemed to triple in size once I thinly sliced it. Would I be forced to make a bucket of coleslaw or an endless supply of sauerkraut? No, there had to be a better way to use all this cabbage! I don’t remember how I came up with this recipe. I think I was craving soy sauce, so I started sautéing the cabbage shreds in a pan and adding in dashes of this and spoonfuls of that. I ended up with an irresistible dish that reminded me of creamy noodles covered in peanut sauce, minus the carbs. Add in shredded chicken or strips of tofu for an entree or make this as a side dish. You might want to garnish it with thinly sliced scallions and crushed peanuts too. - Brooklyn Salt
- 2 tablespoons grapeseed, peanut or vegetable oil
- 3 cloves garlic, minced
- 1/2 head cabbage, sliced thinly
- 3 large carrots, julienned
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon peanut butter
- 1 pinch red pepper flakes
- Sesame seeds, for garnish (optional)
- Lime Juice or sriracha sauce, for garnish (optional)
- Thinly sliced scallions or crushed peanuts, for garnish (optional)
- Heat the oil in a large saute pan over medium/high heat. Add the garlic to the pan and stir until fragrant, a few seconds. Immediately add the cabbage and carrots and toss rapidly until slightly wilted.
- Add in the soy sauce, rice vinegar, peanut butter and red pepper flakes and mix well to fully coat. Serve hot topped with any of the garnishes mentioned above.