Thai-Inspired Peanut Superfood Slaw Recipe

4 cups shredded cabbage (any variety you like, OR, one 12-ounce bag of pre-shredded cabbage)
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

2 tablespoons extra virgin olive oil
2 tablespoons organic tamari which is a gluten-free soy sauce; sub coconut aminos for soy sensitivities)
1/4 cup raw apple cider vinegar (I use Braggs)
2 tablespoons raw honey (local if possible) or Monk Fruit works well
1 teaspoon toasted sesame oil
2 tablespoons creamy organic peanut butter (or almond butter or sun butter)
1 clove garlic, peeled
1-inch knob fresh ginger, peeled & roughly chopped
Optional: hot sauce or a small fresh jalapeno for heat (I use Sriracha instead)

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Put all of the ingredients for the dressing in a high-speed blender (like a Vitamix) and blend until smooth, about 30 seconds. Alternatively, you can finely chop the garlic and ginger and whisk all of the dressing ingredients together over low heat in a small saucepan until well emulsified.
Wash and prepare all produce. You can shred the cabbage on a hand-help mandoline, by hand with a sharp knife, or use the shredding blade in a food processor (I usually choose this option). 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). The peas are optional—I really like them here but if you don’t care for peas just leave them out.
Store in an airtight glass container in the refrigerator for up to 3 days. The cabbage will give off some water the longer it’s stored, so the fresher the better.
Optional – I love to pair this with cooked rotisserie chicken chopped and mixed in with the salad just before serving.

Credit: Elizabeth Rider

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