Here’s a holiday health break between all the holiday baked goods, peppermint mochas, and parties we’ve been indulging in. This awesome recipe from Fiterazzi Magazine will keep you eating your veggies all year long.
Whoever thought the bland boring (and inexpensive) cabbage could be transformed into such a delectable side dish! Break out the wok or sauté pan!
- 1/2 head cabbage, thinly sliced
- 3 large carrots, julienned
- 2 tablespoons soy sauce (I like the low-sodium version)
- 3 cloves of garlic, minced
- 2 tablespoons of oil
- 1 tablespoon of rice vinegar
- 1 tablespoon of peanut butter (try crunchy or smooth!)
- (optional) sesame seeds
- (optional) lime juice or hot sauce
Instead of julienning the carrots, I actually took a vegetable peeler and “peeled” the carrots to get noodle-like thin strips.
Start off by making the sauce: mix the soy sauce, rice vinegar, peanut better and red pepper flakes together in a small bowl. Put aside.
Heat the oil in a large sauté pan over medium or high heat. Then add the minced garlic and stir. Add in the cabbage and carrots and toss until cooked thoroughly and just slightly wilted.
Pour in the sauce and turn off the heat- mix well until the vegetables are coated with sauce.
Sprinkle with sesame seeds and garish with lime juice or hot sauce, if desired.
Add in a meat or tofu and you got a main dish, serve with brown rice or noodles. I pretty much just stood there and ate the whole dish!