Creamy Peanut Slaw

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Why is Chili’s at an airport so exciting? The steady flow of travelers, pilots mingling in the coffee line, those airport golf carts whizzing by. The 5-minute meal served in a red plastic basket – out in the real world this is known as “fast food” but in an airport it is simply “efficient”. In an airport it is forgivable that you pay $18 for a sandwich and soda because $18 is STEAL to not be sitting at your gate.

I have been traveling a lot for work lately, which makes my meals at home with the family all the more enjoyable. I am especially thrilled with my new cookbook Thug Kitchen, based on the popular vegan blog. If you don’t know this blog or cookbook, please indulge yourself. This week I made a super Creamy Peanut Slaw which I paired with soba noodles and tofu. My boys adore cold soba noodles more than spaghetti and marinara, more than pizza even. It’s like crack to them. So this recipe worked well for all of us.

CREAMY PEANUT SLAW
3 cups shredded red cabbage
3 cups shredded green cabbage
3 carrots, shredded
3 green onions, chopped

PEANUT SAUCE
5 tablespoons creamy peanut butter
5 tablespoons rice vinegar
2 teaspoons soy sauce
2 teaspoons Sriracha
1/2 inch ginger, peeled and finely diced

Shred your slaw ingredients in a food processor with a grater setting, or with a knife for larger chunks. Mix the peanut sauce ingredients in a small bowl until you get a thick, creamy consistency. Combine sauce with slaw in a large bowl. I recommend serving on top of buckwheat soba noodles, which only take 3 minutes to cook. One package of soba noodles can be tossed with one tablespoon sesame oil, one tablespoon of soy sauce, and one tablespoon of sesame seeds for a flavorful, hearty noodle dish that pairs well with any asian stir fry or cold salad dish. My photo may not be award-winning this week, but I can tell you this made a damn good work lunch.

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