Lunch · 15 min · thai

Rainbow Peanut Slaw

A Thai lunch built around cabbage and carrots — on the table in 15 minutes. The macros do the talking: 26g protein, 50g carbs, and 27g fat in every 508-calorie serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 3 cups Cabbage
• 1 cup Carrots
• 1/2 cup Edamame
• 3 tbsp Peanut butter
• 1 tbsp Tamari
• 1 tbsp Rice vinegar

Steps

1. Shred the cabbage into thin ribbons and julienne the carrots into matchsticks.
2. If using frozen edamame, run it under hot water for 1 minute and drain.
3. Combine the cabbage, carrots, and edamame in a large bowl.
4. Whisk the peanut butter, tamari, rice vinegar, and 3–4 tablespoons warm water until completely silky. Beginner tip: it will look seized and grainy at first — keep whisking and it smooths out.
5. Pour the dressing over the slaw and toss with tongs until every strand is coated.
6. Rest 10 minutes so the cabbage softens and absorbs the dressing.
7. Taste and add another splash of vinegar or tamari if it needs brightness or salt.

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