I stood over a half-a-head of cabbage, which seemed to triple in size once I sliced it thin. 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.
- 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, or more to taste
- Pinch of red pepper flakes
- Sesame seeds, crushed peanuts, and/or sliced scallions, for garnish (optional)
- Lime Juice or sriracha sauce, for garnish (optional)
- Cooked shredded chicken or tofu (optional)
- Heat the oil in a large sauté 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 they are slightly wilted.
- In a small bowl, stir together the soy sauce, rice vinegar, peanut butter, and red pepper flakes, then pour the mixture into the pan; toss well to fully coat the cabbage and carrots.
- Serve hot, garnished with any or all of the following: sesame seeds, crushed peanuts, scallions, a squeeze of lime juice, and sriracha. If you like, you may also add cooked shredded chicken or tofu.