1 tb Vegetable oil -OR-
1/4 c Water
1/2 c Shallots; chopped
2 cl Garlic; minced
2 ts Fresh ginger; peeled; grated
1/2 c Peanut butter
3 tb Fresh lemon juice
2 tb Tamari
1 ts Natural sugar
1/4 ts Cayenne
1 c Unsweetened coconut milk or
- water; or as needed
1 sm Green cabbage; cored;
- finely shredded
1 sm Carrot; shredded
1 c Jicama; peeled; shredded
1/3 c Unsalted dry-roasted
- peanuts; chopped
1/4 c Raisins
1/2 c Fresh bean sprouts
Heat the oil or water in a medium-sized skillet over medium heat. Add
the shallots, garlic, and ginger. Cover and cook until softened,
about 5 minutes. Stir in the peanut butter, lemon juice, tamari,
sugar, cayenne, and s much coconut milk as necessary to make a thick
sauce. Reduce the heat to low and simmer for 5 minutes, stirring a
few times.
Transfer to a blender or food processor and process until smooth.
Place the cabbage, carrot, jicama, peanuts, and raisins in a large
serving bowl. Pour in the sauce and toss to combine. Sprinkle the
bean sprouts on top and serve immediately.
