I found this recipe a while ago and have found it a tasty and fairly quick standby. Whisk the sauce and mix in the veggies and you’re done!
For the cabbage/veggies, use whatever is tasty, shreddable and tastes good with the sauce. I went with green and red cabbage, and shredded carrots. You could add bean sprouts, red onion or use the sauce as a dressing on a spinach based salad with walnuts, green onions and cherry tomatoes. It’s also easy to scale up or down: in/decrease sauce according to preference and volume of vegetables.
Note: The lime juice is absolutely necessary to achieve the right flavor. I tried using lemon juice and it was far from satisfactory. The lime gives it a savory tang that rounds out the other flavors. Likewise, fresh ginger adds a fresh and pleasant bite, but the slaw still works if you haven’t any on hand.
1/2 lb. shredded cabbage/carrots/bean spouts
1/4 cup peanut butter
1/8 cup rice wine vinegar
1/8 cup soy sauce, or tamari
1 tbs grated ginger
1 cloves garlic, minced
1 lime, squeezed