Are you a hot sauce lover? I used to be intimated by the stuff, but I’ve found that the more hot sauce I use, the less spicy it seems to be. This may be why I go through a bottle of Frank’s Red Hot every two weeks.
Sriracha, Frank’s spicier, saucier cousin, is also a favorite (and apparently harder to spell, considering I googled it twice already and I’m three sentences deep into this post). I get mine at Trader Joe’s; it has a heavier garlic flavor and is a little milder than the classic Huy Fong brand. No matter which brand you get, this spicy sauce works perfectly when paired with sweet peanut butter dressing and crunchy vegetables. After the veggie chopping is complete, this salad comes together in a few easy steps.
If you’re new to hot sauce, start with less sriracha and work your way up to higher doses.
- ½ head red cabbage, sliced
- 1 red bell pepper, chopped
- 1 carrot, peeled and chopped
- 1 cup edamame, steamed and shelled
- ½ cup raw peanuts (can use roasted, just skip toasting step)
- 2 tbsp peanut butter
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1-2 tbsp sriracha (depending on spice preference)
- 1 tbsp Liquid Aminos or tamari (gluten-free soy sauce)
- 1 tsp garlic powder
- In a small skillet over medium heat, toast peanuts for 5-7 minutes (stirring halfway) while putting salad together.
- Combine all salad ingredients except peanuts in a large bowl. Toss to combine.
- In a medium sized bowl, whisk together all dressing ingredients.
- Pour dressing over salad, toss to combine.
- Top with toasted peanuts. Serve immediately.