This could also be called Asian fridge clear out coleslaw. I used much more red cabbage and grated carrot in the recipe than the photo shows but I supplemented the salad with bits and bobs that I had hanging around - half a cucumber, some bean sprouts, the tail end of a red pepper, and some collard greens from the bunch of collard greens that seems to have regenerated itself overnight every night since we bought it. Essentially I wanted a salad with color and crunch, and I served this with Soy and Ginger Marinated Pork Tenderloin. You will need about 6 cups worth of vegetables for a salad for 4 people. I recommend starting with finely sliced red cabbage and grated carrots, and then adding what looks good at the store and what you can repurpose from your fridge.
The most important thing about this salad is the peanut dressing, which you want to use sparingly -- no puddles of sauce in the bottom of the salad bowl but each and every individual salad component nicely coated with it.
2 Tbsps chunky peanut butter
2 tsps lime juice
1 Tbsp rice wine vinegar
1 Tbsp soy sauce
2 tsps maple syrup or honey
2 tsps fish sauce
1 tsp grated fresh ginger
1 garlic clove, grated
Hot sauce to taste
Measure all ingredients together in a bowl.
Use a whisk to combine and to ensure that the peanut butter has emulsified with the rest of the ingredients.
Taste and adjust seasoning for heat and acidity.
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