East-West Slaw

Ingredients

• Butter

  Unsalted

  1 tbsp or 14g

• Shallots

  Raw

  4 tbsp chopped or 40g

• Garlic

  Raw

  3 ⅓ tsp or 9g

• Soy sauce

  Regular sodium, Shoyu

  2 tbsp or 32g

• Lime juice

  Raw

  ¹⁄₁₆ cup or 15g

• Peanut butter

  Chunk style, without salt

  3 tbsp or 48g

• Chicken broth bouillon

  Dry, cubes

  10 tsp or 20g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  ½ cup or 113g

• Radishes

  Raw

  1 cup slices or 116g

• Carrots

  Raw

  2 cup grated or 220g

• Red cabbage

  Red, raw

  4 cup, shredded or 280g

• Vinegar

  Distilled

  1 tsp or 5g

• Salt

  Table

  ½ tsp or 3g

• Crushed red pepper flakes

  1 tsp or 0.3g

Directions

1. To make the peanut sauce, heat oil in a frying pan over medium heat.
2. Add shallots, garlic, and chili flakes. Sauté, stirring often, until shallots are softened, about 3 minutes.
3. Using a whisk, stir in soy sauce, lime juice, peanut butter, broth, and coconut milk.
4. Simmer for 2 minutes to combine flavors.
5. Pour the sauce into a small heat-proof bowl and let it cool while preparing the vegetables.
6. Place the radish, carrots, and cabbage in a large mixing bowl.
7. Sprinkle with vinegar and toss the vegetables until well mixed.
8. Pour the lukewarm peanut sauce over the vegetables and toss to coat.
9. Taste and, if needed, sprinkle with half of the salt. Toss well and taste again before adding more salt, if needed.
10. To serve, garnish with chopped fresh coriander and peanuts.
11. The salad will keep well, covered and refrigerated, for 1 day.