|Best brand, thick and creamy|
and only contains coconut milk
One final note: while writing this, I suddenly thought, sprinkling of shredded coconut. And tamarind in the sauce. Why do I never get these ideas while I'm cooking? It was terrific without these additions, but it would be nice to add them. A fancy drizzle of tamarind puree would be really pretty.
Thai Peanut Slaw
Ingredients1/2 head cabbage
2 carrots, grated
1 red bell pepper, very thinly sliced
1 onion, very thinly sliced
3 cloves of garlic, halved lengthwise and very thinly sliced
2-inch knob of ginger, half of it grated, half of it cut into very thin matchsticks
1-2 Tbsp coconut oil (enough to fry the onions, garlic and ginger)
1 cup coconut milk
3/4 cup peanut butter
juice of 1 lime
2 tsp tamari or nama shoyu
red pepper flakes, to taste
1/2 english cucumber, very thinly sliced
cilantro sprig, tamarind puree, and/or shredded coconut to garnish
1. Lay the cucumbers in a ring around the edge of your serving dish (this is optional, it adds to the presentation. You could also just cut the cucumber into very thin noodle-type threads and add them in with the other vegetables).
2. Combine the cabbage, carrots, and peppers.
3. Heat the coconut oil over high heat.
4. Add the onions, garlic, and ginger matchsticks. Fry until crispy, stirring frequently. Remove to paper towels to drain and sprinkle with salt.
5. Whisk together the coconut milk, peanut butter, lime, tamari, red pepper flakes, and the grated ginger. Taste and adjust seasonings if necessary.
6. Toss together the sauce, the vegetables, and the fried onion mixture.