Tender cabbage coated in mildly spiced peanut sauce replaces noodles in this delicious Thai bowl. Carrots and bean sprouts add color and crunch to this veggie packed dish paired with your favorite protein. It is really quick to make and you can even turn this into a 10-minute meal if you grill your protein and make your sauce in advance. Leftovers are delicious the next day if you are lucky enough to have leftovers.
½ cup light coconut milk
1 tablespoon red curry paste
¼ cup peanut butter
1 tablespoon low-sodium soy sauce or coconut aminos
½ lime, juiced
3 to 4 dashes of Sriracha hot chili sauce
2 large or 3 medium carrots
1 teaspoon sesame oil
1 tablespoon canola oil
1 medium head of cabbage, cored and finely shredded
2 green onions, thinly sliced
4 ounces bean sprouts
Grilled chicken, shrimp or tofu
Optional: chopped peanuts
- In a blender or food processor, combine coconut milk, curry paste, peanut butter, soy sauce, juice from lime and Sriracha hot chili sauce. Process until smooth and creamy.
- Trim and peel carrots. Cut carrots into noodles using a spiralizer and set aside.
- In a wok or large skillet, heat sesame and canola oil over medium-high heat. Add cabbage and cook stirring frequently for 5 to 7 minutes, until tender and lightly browned.
- Pour ⅓ cup sauce over cabbage and cook for an additional minute. Serve cabbage in bowls topped with carrots, green onions, bean sprouts and grilled chicken, shrimp or tofu. Sprinkle with chopped peanuts and drizzle a little extra peanut sauce if desired.