In my “resolutions” for the year I expressed an interest in trying Thai cooking. I don’t really know what Thai cooking is except that it may involve cilantro, peanuts, and lime juice and if so, I’m all on board! I got interested after trying this recipe last year. I made a few changes and wanted to share it with you. I substituted Liquid Aminos for soy sauce because liquid aminos have less sodium and more nutritional properties. The original recipe used fresh green beans but here I used a half bag of frozen peas & carrots because that’s what I had in the freezer.
The ingredients are cabbage, peanuts, liquid aminos (or soy sauce), half a cup of some kind of vegetable, green onions, and lime juice. This recipe takes what I consider a little trouble. I don’t typically have cilantro or green onions on hand so I have to make a point of getting them. I don’t usually have cabbage either but I’m not trying to suggest buying cabbage is exotic. (To keep cilantro longer, I take it out of the flimsy plastic produce bag and put the roots in water, cover it loosely with the plastic bag, and keep it in the refrigerator.)
The original recipe used raw, shredded cabbage but I bought this small head of cabbage without any kind of wrapper on it so I decided, after removing the outermost tough leaves, to chop it up and cook it in a little bit of oil just to be on the safe side.
I have a wonderful little (out of focus) Tupperware manual chopper that I found at a yard sale long ago that worked perfectly to chop up a quarter cup of peanuts.
For whatever reason I’d never taken the time to roast any nuts (lazy I guess) but cooking them for a few minutes in the toaster oven really does bring out wonderful flavor. The roasted result is on the right.
I LOVE cilantro so I used plenty. Here it’s washed and spun in my salad spinner on the right before adding to the cabbage and peas & carrots in a large bowl.
The easiest way to chop up green onions (organic scallions in this case) is with a pair of clean, kitchen scissors. I just cut them right into the bowl but put ’em on the cutting board first to show you. I used three.
Here’s the onions and roasted peanuts added to the bowl.
All stirred together with splashes of lime juice and amino acids. I suggest going with light amounts initially and adding more if you think it’s needed.
I put a serving into a pretty bowl to take a picture for the blog but the truth is I just ate my wonderful Thai Cole slaw directly out of the big bowl above. This made several servings and it keeps well over several days in the refrigerator. I love this cole slaw. So good!