Peanut, Carrot, and Cabbage Slaw

I found this recipe yesterday while looking for lunch ideas and since I have everything I need to make this slaw it is! (and I mean.. who doesn’t love a good slaw.. my grandmother makes the best!) … Today’s lunch: Peanut, Carrot, and Cabbage Slaw.. (I put some fried tofu in there to make it more filling…)


for the dressing-
-3 tbsp peanut butter
-3 tbsp rice wine vinegar
-1 tbsp soy sauce
-1 tbsp sesame oil
-1 tbsp olive oil
-2 tbsp freshly squeezed lemon juice

for the salad-
-3 cups cabbage, shredded
-4 large carrots, grated
-4 green onions, thinly sliced
-4 large radishes, thinly sliced
-1 tsp sesame seeds, for topping
-1/4 cup roughly chopped peanuts, for topping

1. Combine all of the dressing ingredients in a small bowl and whisk to combine.
2. Toss cabbage, carrots, onions, and radishes in a large bowl, mixing well. Add dressing and toss well to evenly coat. Top with sesame seeds and peanuts. Serve immediately or refrigerate for a few hours until cold



Veggie Okonomiyaki


adapted from Food 52 and 101 Cookbooks

makes 2 large pancakes or about 8 small ones (size shown). Serves 2 as a main, 3-4 as an appetizer or side.


3 cups cabbage, finely shredded on a mandoline
1 bunch scallions, white and green parts, chopped (a little more than 1 cup)
1 cup panko (up to 1/4 cup more if your mixture is overly watery after you add the eggs)
3 eggs, beaten
a splash of oil, for the pan
salt & pepper
(optional other fillings: chopped shrimp, meat, etc…)

vegan worcestershire sauce (we found that the ingredients in Annie’s brand are remarkably close to the actual ingredients in okonomiyaki sauce.

. Regular worcestershire is less sweet and the sauce should be slightly sweet).

sweet mayo: 1/4 cup mayo (I used vegan mayo), plus 1 teaspoon honey, plus 1/4 teaspoon sriracha. (put it in a squirt bottle, or a small plastic bag with a tiny corner cut off)

sesame seeds
bonito flakes (optional – these are not vegetarian)


Mix together cabbage, scallions, and panko. Add a few pinches of salt and a few grinds of pepper. Gently mix in eggs. This will be on the watery side, but if it feels much too watery, add 1/4 more panko. Don’t add much more than that, this should not become a dry dough.

Heat a large skillet to medium-high. Add a few splashes of olive oil.

Using a quarter-cup measuring cup (or similar sided scooping device), drop the batter into the skillet and flatten gently with a spatula. Turn the heat down to medium and cook okonomiyakis on each side for 2-3 minutes. (or if you’re making larger pancakes, cook each side for 3-4 minutes).

Remove from pan, brush with worcestershire sauce, squeeze sweet mayo on top, and top with sesame seeds and (optional) bonito flakes.

found here