I grew up in Texas. Tex-Mex & beef BBQ runs through my capillaries. But I also loooove Thai food. Peanuts and coconut milk? C'mon! :)
So, I wanted to make this side dish that perfectly accompanied a thick slab of short ribs, with an Asian kick and a Texas punch. Tex-Thai style!
As an aside, I did not have normal peanuts, so I used some that were given to us for Christmas - lime habanero flavored variety. Have a little fun with the recipe, and you're in for a real treat.
Ingredients:
2 limes, juiced
4 teaspoons granulated Stevia
1 Tbsp fish sauce
1 med. jalapeno chili, seeded and chopped finely
6 tbsp coconut milk
1/2 head green cabbage - thinly sliced slaw style
1 carrot
1 bunch cilantro - coarsely chopped
1 bunch mint - coarsely chopped
Black pepper to taste
1/2 cup salted, roasted peanuts
In a small bowl - mix together lime juice, Stevia, fish sauce and jalapeno. Let stand for 10 minutes, get that good and pickled! Then just whisk in the coconut milk until evenly combined. Taste to see if you like it, if you want more umami, add more fish sauce.
In a gigantic bowl, combine the cabbage, carrot, cilantro & mint. Mix well. Season with black pepper, the real taste of Texas BBQ!
Now add the dressing to the cabbage mixture, tossing until the greens are good and dressed! Stir in the peanuts, and you have yourself something ready to serve!
This made 10 servings.
8g total carbs, 5g net, 3 g fiber, 2g fat, 3g protein, 74 calories