This came together in a moment when I was having a very odd clash of wants: Cold sesame noodles and cole slaw. The result -- sesame noodles with thinly sliced cabbage standing in for the noodles proper -- satisfied both needs, and it's become a staple in the summer kitchen. A large batch improves with age in the refrigerator, and it feels exuberantly salubrious thanks to the impressive health benefits of red cabbage. (You can, of course, use green cabbage as well. But red is so pretty!) The basic dressing here is adapted from one published in The New York Times.
You basically just need the dressing tossed together with a head of thinly sliced cabbage. But to the mix you can add cucumbers, avocado, peppers, zucchini, or whatever else you have on hand. Finish it off with a handful of roasted peanuts and cilantro. Love!
- 1 tablespoon sesame oil
- 3 tablespoons soy sauce
- 2 tablespoons seasoned rice vinegar
- 1 tablespoon chunky peanut butter
- 1 teaspoon maple syrup
- 1 tablespoon ginger grated finely
- 2 teaspoons Sriracha
Mix ingredients together and toss with cabbage. Voila.