Thai Peanut Slaw

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INGREDIENTS  

  • 4 cups shredded cabbage (any variety you like)

  • 2 carrots, peeled & julienned or shredded (about 1 cup)

  • 1 red bell pepper, thinly sliced (about 1/2 cup)

  • 6 scallions (aka green onions), root end and 2 inches of green top removed, finely chopped

  • 1/2 cup peas (fresh or frozen defrosted in room temp water)

  • 1/2 cup rough chopped fresh cilantro

For the sauce:

  • 2 tablespoons extra virgin olive oil

  • 2 tablespoons organic tamari (gluten-free soy sauce)

  • 1/4 cup raw apple cider vinegar 2 tablespoons raw honey (local if possible)

  • 1 teaspoon toasted sesame oil

  • 2 tablespoons creamy organic peanut butter (or almond butter)

  • 1 clove garlic, peeled 1 inch knob fresh ginger, peeled & rough chopped Optional: hot sauce or a small fresh jalepeno for heat

DIRECTIONS

Put all of the ingredients for the sauce in a high-speed blender and blend until smooth, about 30 seconds. Alternatively, you can finely chop the garlic and ginger and whisk by hand.

Wash and prepare all produce. You can shred by hand with a sharp knife or use the shredding blade in a food processor. The veggie measurements are pretty flexible; adjust to your preference, what you might have on hand, and what’s a good price at the store (e.g. yellow vs red bell pepper).

Store in an airtight glass container in the refrigerator up to 3 days. The cabbage will give off water the longer it’s stored, so the fresher the better.