I know that we are fully into the New Year but I am still having a hard time believing it’s 2020 already. I wanted to share so many recipes before and during the holidays but as I just finished writing my second Cookbook A Sugar Detox in 10 Days and I found myself completely burnt out. I took some much needed time off and I am so excited to be back and ready to share weekly healthy recipes to keep you motivated to cook and eat healthy now and long past the New Year motivation wears off.
Today’s recipe share is my Peanut Slaw Bowl as it is a nice transition from the Holiday’s as it feels like healthy “comfort food”. Peanut sauce is so flavourful, and by adding a bit of curry you get really make your taste buds stimulated even with a ton of vegetables. This recipe is a variation from my first cookbook where this slaw is uncooked and more like a cold crunchy salad slaw. For the Winter months I prefer cooking my veggies and serving them warm with the sauce. I believe that a great sauce really brings a meal together and allows you to enjoy each bite even more by using all of your senses. So before you dig in how can you practice mindful eating and enjoy each bite a little more?
I wanted to share that this recipe is extremely versatile you can add in your favourite veggies, your favourite plant-based (or lean meat) protein sources and you can even add more starchy carbs like rice depending on your nutritional needs and goals. The sauce calls for curry but if you are not a fan simply omit the recipe is still so good as a more traditional creamy, rich peanut sauce.
A good sauce is neither too thick nor too runny. If the sauce seems too thick, add a little water. If it seems too runny add a bit more peanut butter. Chances are you have everything you need to make this sauce right in your pantry, it comes together easily and you can use it as a dressing or warm sauce on just about anything.
Now let’s get to this dairy-free, gluten-free and vegan dish!
The Recipe
PrintPeanut Slaw Bowl
Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients
2 cloves garlic, minced
½ cup shredded carrots
1 bag of broccoli slaw (kale or cabbage slaw works too) 340 grams
2 tablespoons avocado oil
1 cup frozen edamame
1 (15-19oz.) can chickpeas (or 2 cups cooked chickpeas)
1 cup shredded red cabbage
1/3 cup chopped peanuts
optional – dash of fresh lime juice or top with chopped cilantro
Curried Peanut Sauce
1 tablespoon avocado oil
2 cloves garlic, minced
2 teaspoons fresh grated ginger
1 ½ tablespoons curry powder
3/4 cup water, plus extra as needed
1/3 cup creamy peanut butter
3 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon organic coconut sugar
Directions
1. Make Peanut sauce. In a medium saucepan add oil over medium heat until shimmering. Stir in garlic, ginger, and curry powder and cook until fragrant (30 seconds-1 minute). Stir in water, peanut butter, vinegar, soy sauce, and sugar and bring to simmer. Cook, stirring occasionally until slightly thickened and flavours blend about 5 minutes. Adjust consistency as needed with additional water.
2. In a large frying pan over medium heat add oil and garlic cook for 30 seconds, pour in broccoli slaw, carrots, edamame, chickpeas and cabbage. Cook 5 minutes until cabbage softens.
3. Drizzle peanut sauce over broccoli slaw mixture top with a sprinkle of crushed peanuts and garnish with cilantro or lime wedges.
Recipe tip – in the summer months you can make broccoli slaw uncooked for a crunchier salad slaw. For the winter months I enjoy cooking this dish.
As always I share these free recipes because I want to inspire you to have fun cooking in the kitchen with recipes that you can whip up quickly. If you make this recipe let me know what you think in the comments below. If you have a friend who you believe would like this recipe please share because who doesn’t love free healthy recipes?
Have a beautiful week and happy New Year friends,
