Go Back
Print

Spicy Orange-Peanut Rainbow Slaw

Course Salad/Side
Prep Time 1 hour
Total Time 1 hour
Servings 6 -8
Author Sarcastic Cooking

Ingredients

  • For the Dressing:
  • 1 Tablespoon Smooth Peanut Butter
  • 1 Tablespoon Agave
  • 4 Tablespoons Apple Cider Vinegar
  • 2-3 Dashes of Fish Sauce
  • 1-2 Teaspoons Sriracha Sauce
  • 2 Tablespoons Fresh Squeezed Orange Juice
  • 1 Tablespoon Orange Zest
  • 1 Teaspoon Salt
  • ½ Teaspoon Pepper
  • For the Slaw:
  • ½ Head Cabbage
  • ½ Head Red Cabbage
  • 4-6 Raw Asparagus
  • 1 Large Carrot peeled
  • 2 Serrano Peppers thinly sliced
  • 2 Green Onions thinly sliced on a bias
  • ½ Red Onion thinly sliced
  • ½ Large Cucumber seeds removed and then cut into long matchstick-sized pieces
  • 1 Green Apple core removed and then cut into large matchstick-sized pieces
  • 4-6 Radishes cut into small matchstick-sized pieces
  • 1 Jicama Bulb peeled and cut into large matchstick-size pieces
  • 2 Tablespoons Fresh Chopped Cilantro

Instructions

  1. Add the peanut butter to a large mixing bowl. Microwave for thirty to sixty seconds until the peanut butter is melted. Whisk in the agave, vinegar, fish sauce, sriracha, and orange juice. When well combined, stir in the zest, salt, and pepper.
  2. Shred both halves of cabbage using a mandolin on the second thinnest setting. Or use a box grater if you don’t have a mandolin. Add the cabbage to the bowl with the dressing.
  3. Using a vegetable peeler, peel the asparagus into long thin strips. Trim the tops and add them to the salad. Cut the carrot into quarters and use the peeler to peel off long thin strips. Add the carrot strips to the bowl.
  4. Add the sliced Serrano peppers, green onions, red onions, cucumber, green apple, radishes, jicama, and cilantro to the large bowl. Give it a good mix to make sure the dressing coats all the ingredients.