Sometimes an empty fridge can be a good thing when it comes to cooking. It forces you to be a little creative – take a few risks.
Our fridge has been on verge of empty since we arrived in Guam. We’ve been eating at home for every meal, so it’s been difficult to keep it fully stocked.
Avocado smeared on gluten free toast has been our daily go-to, but today I wanted something different.
I opened the refrigerator and took an inventory of my options. Avocado – nope, not today. Purple cabbage – maybe? Thai basil – definitely, must use. Several very hot red chiles – perfect. Dry roasted peanuts – oh yes, I can already see where this is going.
And that’s how this recipe came to be.
3/4 cup dry roasted peanuts
1/2 head purple cabbage, core removed, very finely sliced (about 3 cups)
1/4 teaspoon sea salt
2 small red chiles, fresh, seeded and diced
1/4 cup Thai basil, torn into pieces
2 green onions, thinly sliced
1/4 cup red onion, thinly sliced
1 heaping cup of garbanzo beans (optional)
2 1/2 tablespoons freshly squeezed lime juice
zest from one small lime
1/2 tablespoon organic virgin coconut oil (warmed to a liquid)
1/2 tablespoon extra virgin olive oil
drizzle of wildflower honey
pinch of sea salt
Warm the peanuts in a dry skillet for a minute or two. Remove from the heat and allow to cool.
In a medium bowl, combine the cabbage and sea salt and allow to sit for a few minutes. Next, add the chiles, Thai basil, green onions, red onions and garbanzo beans.
In a separate bowl, combine the lime juice and zest, coconut oil, olive oil, honey and pinch of sea salt.
Add the dressing to the cabbage mixture and toss.
Just before serving, toss the peanuts with the salad.