Peanut Spiced Cabbage
Adapted from a Burmese cabbage dish I made from Red Online
Course: Side Dish
Cuisine: South East Asian
Servings: 4 servings
- 14 oz coleslaw mix or shredded cabbage
- 1 in piece of fresh ginger sliced thin
- 3 cloves garlic, large sliced thin
- 3 tbsp peanuts crushed
- 1 tsp tumeric
- 1 tbsp lemon juice
- 1 tbsp vegan fish sauce
- 1 tbsp natural peanut butter
- 1/4 cup coconut milk
- A large handful of fresh coriander leaves roughly chopped
Pour 1/4 cup of hot water into a measuring cup, add the turmeric and stir until smooth, then add the lemon juice and fish sauce.
Mix peanut butter with coconut milk and heat to melt the peanut butter. Set aside.
In a large pan, add cabbage, pour turmeric mix over, and stir for a minute or two, or until it just begins to soften.
Now add the slivers of ginger and garlic, and the chopped peanuts and continue stirring around for another two to three minutes.
Throw in the coriander leaves just before serving.
Serve with some rice or as a side. Add a few shakes of your favorite chili powder for a kick.