There are very few things in this world that cannot be made better with peanut sauce. This quarantine is no exception.

This creamy, tangy & slightly spicy sauce takes under 5 minutes to throw together. It’s basically a dump-in-a-bowl-and-mix type of situation. Then, you just pour if over shredded cabbage ‘noodles’ and boom! You have a delicious side (or main) dish packed with protein, healthy fats and detoxifying properties (thanks to raw cabbage).

Feel free to add any veggies you have on hand here. I think shredded carrots or kale would be really good too. I’ve also made this sauce with rice noodles and soba noodles before and it’s delish. Finally, if you don’t have PB don’t worry. You could use any nut or seed butter here – almond butter, tahini, cashew butter, sunflower seed butter etc.

I made these for dinner along with some miso-ginger broccoli and these tahini butter sweet potatoes from Bon Appetit.

INGREDIENTS

• 5-6 cups shredded cabbage (roughly 1/2 small cabbage)
• pinch of sea salt

FOR THE SAUCE:

• 1/2 cup smooth peanut butter
• 1/4 cup rice vinegar
• 1 clove garlic, minced
• 3-4 tbsp tamari (gluten-free soy sauce)
• 2 tsp sesame oil
• 1 Tbsp maple syrup or honey
• optional: 1 tbsp garlic-chilli sauce OR 1 tsp red pepper flakes

METHOD

• In a large bowl, add the shredded cabbage and sprinkle with a little sea salt. Massage the cabbage for a couple minutes (might seem weird but it’s important). This helps to break down the really fibrous texture and make it easier to eat/chew/digest! You’ll feel the texture start to change/become softer as you massage it.
• In a smaller bowl, mix all sauce ingredients together. Taste and adjust any seasonings (ie add more rice vinegar if you like it tangy or more spice!) Once you like the flavour, thin it out with 2-3 tbsp water. It should still be thick but more pourable.
• Pour some of the sauce over the cabbage “noodles” and toss to combine. You may not need to use all the sauce, you may want to use all the sauce – you do you! For best results let it sit for about 10 minutes before serving.
• Enjoy! Store in the fridge – it’s even better the next day!