To accompany The Family’s Szechuan Tofu with Broccoli and Shiitake Mushroom dinner dish, we made an improv Asian inspired slaw: Purple Cabbage Slaw with Kale and Cilantro.
What makes up this tasty salad? Well, let us share with you our most intimate slaw secrets… obviously there is purple cabbage, rainbow kale (from our own organic garden!), and cilantro… but what you might not know is that there is also carrots, scallions, and sesame seeds inside this salad! The tasty dressing/marinade is made up of lime juice, peanut butter, tamari, mirin, agave, and minced ginger. YUM!
We are going camping in Santa Cruz this weekend ( ahhh, the beach has been calling us for far too long now!!)… so we plan on making a whole metric shit-ton of this (to share with friends, of course!) and using raw peanut butter instead of roasted so that our raw friend Mark can get down on some slaw, too! I guess we may have to look into how to raw-ify/replace other ingredients, too… but I’m certain we will figure something out!