Recipe courtesy of Food 52
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.