Back when I gave up peanut butter and started using almond butter instead, one of the recipes I really wanted to recreate was satay sauce. You know that delicious dip served with chicken tenders on wooden skewers?
What I discovered is that there are lots of recipes out there using the basic combination below, which mixes almond butter and a few other ingredients with soy sauce. In my recipe, I like to use coconut amino’s which taste similar to soy sauce without the soy or gluten. With the recipe recreation, what I discovered was that the sauce is not only delicious for dipping but also makes an amazing creamy salad dressing.
Purple cabbage is one of my favorite things to add into or to use as a base for a salad. Shredded it is beautiful, crunchy and tasty too. Mix it with a few other veggies and you’ve got a colorful salad that’s deliciously satisfying.
In this recipe, I deviated from my usual combination of carrots and cabbage by throwing in some chopped fennel. I was so excited – the result was a home run! The additional crunch of the fennel with its unusual licorice flavor compliments the sweetness of the carrots and cabbage in a way I hadn’t expected.
Adding the creamy almond butter dressing gives it an extra edge that is to die for. Try it and see for yourself! Leave me a comment below to let me know what you think:)
Summer may be close to over, but it’s still salad season in my book!
Cabbage Fennel Slaw
1/2 head purple cabbage
4 whole carrots
1 fennel bulb
1 cup chopped fresh cilantro
Cut core out of cabbage and shred either using a knife or food processor. Peel carrots and shred or use a vegetable peeler to shave the carrots into thin ribbons. Thinly slice radishes and fennel bulb. Combine all the veggies and cilantro in a large bowl. Then toss with creamy almond butter dressing. YUM!
Creamy Almond Butter Dressing
1/2 cup raw almond butter
1 1/2 tablespoons coconut amino’s
2 tablespoons coconut vinegar
2 tablespoons water
1 inch piece of ginger peeled and grated
1 garlic clove, peeled and minced
Place all ingredients except the water in the bowl of a food processor or blender. Blend until smooth. Slowly pour in the water using only as much as needed to make the dressing creamy but not too thick.
This particular combination was inspired by Joshua Weisman’s book Slim Palate