At some point during the summer, we got some red cabbage, and I finally tried Thug Kitchen‘s Creamy Peanut Slaw recipe. It was heavenly. Peanutty without being sticky and cloying. A welcome change from a mayo-based or yogurt-based slaw.
I was faced with a choice this week, as I stared at this beautiful, HUGE head of Napa Cabbage that came in our share.
I could do the tried-and-true thing and make my own summer rolls or egg rolls. I could make my own Pad See Ew. Or…. I could make a twist on the peanut slaw. The choice seemed pretty clear, especially with these beautiful scallions we also received:
First, I thinly sliced the cabbage
And the scallions
We haven’t talked about stock yet, but when you’re cutting most vegetables, particularly varieties of onions and garlic, you can save the scraps to make your own (healthier, basically free) vegetable stock for cooking. My ultimate reference point for vegetable stock is here, on Eileen’s blog. You’ll notice, as she recommends, that I did not set aside any of the cabbage. Adding cabbage to your stock is a one-way ticket to Stinkytown. I save my cuttings in gallon-sized plastic bags in the freezer and make stock mostly as needed. I’ve been known to can it when my freezers (3 of them; I’m ridiculous) get too full.
That’s all I used for veggies – if I’d had sprouts, cucumbers, carrots, or radishes hanging around, I would have added them, but I did not. I then made the sauce as per the recipe – peanut butter, rice vinegar, soy sauce, warm water, lime juice, ginger – and mixed it in with the cabbage. It always shocks me how much coverage you get out of what looks like such a small amount of sauce!
I added some sesame seeds for good measure, and ta-daa! A delicious side.
I had a ton of leftovers (it was only my son and I for dinner last night, and cabbage is one of the few things he’s not interested in… which I’d say is not surprising or terrible at three), so I got creative one more time this afternoon for lunch. I boiled up some tofu shiratiki noodles and made a cold noodle bowl with some of the slaw. I added some extra soy sauce to help the noodles to stop sticking together and distribute evenly, and then I decided to add some Sriracha for a kick. Hot sauce is actually in the original dressing recipe, but I omitted it out of toddler-mom-habit, not thinking about the fact that he would likely not eat the salad anyway.
I was not disappointed in my experiment. I would’ve liked some peanuts to top it with, but the whole point was that I was just working with things that were on hand, so beggars can’t be choosers.