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Fair warning: this recipe has k-i-c-k. I amped up all the flavors I would normally use in a Thai-inspired sauce to punch through the taste-deadening head/chest congestion my DH has been suffering through. This sauce is bright from the lime, punchy from the garlic, and spicy from the serrano. It is also quick to make, easy, and delicious next to a nice thick pork chop.

Gluten-free, paleo

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Spicy Thai Broccoli Slaw

1 bag broccoli slaw
4 green onions
1 serrano chili
Small hand cilantro

Sauce

2 Tbsp. sunflower seed butter
1 tsp. toasted sesame oil
1 tsp. apple cider vinegar
1 tsp. raw honey
2 Tbsp. fish sauce (Red Boat)
2 Tbsp. coconut aminos
2 tsp. chili garlic paste
2 fat cloves garlic, grated
1 inch ginger, peeled and grated
Juice of 1 lime
1 Tbsp. sesame seeds

Combine the sauce ingredients in a large bowl, whisking to form an emulsion. If the sauce is thicker than you want, add a splash of water.

Add the broccoli slaw to the bowl. Chop the cilantro and add. Slice the green onions and add. De-seed and chop the chili and add.

Toss to combine.

Serves 4 as a side dish

And a second shot because I couldn't choose

And a second shot because I couldn’t choose