Credit for this salad goes to my friend Angela who found it in Grandma's Recipes.
This salad is fresh and vibrant and can be served as a side or as a stand-alone.
It is tasty year-round as well. :-) Enjoy!
Ingredients:
- 4 cups shredded green cabbage
- 2 cups shredded purple cabbage
- 1 cup shredded carrots
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped unsalted peanuts
For the Peanut Dressing:
- 1/4 cup creamy peanut butter
- 2 tbsp rice vinegar
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp maple syrup
- 1 tsp grated fresh ginger
- 1 clove garlic - minced
- 1-2 tbsp water - as needed to thin
Preparation:
In a large bowl, combine the shredded green cabbage,
purple cabbage, carrots, and cilantro.
In a small bowl or jar, whisk together the peanut butter,
rice vinegar, soy sauce, maple syrup, grated ginger, and minced garlic until
smooth. Add water, one tablespoon at a time, until the dressing reaches your
desired consistency.
Pour the peanut dressing over the cabbage mixture and
toss well to combine.
Sprinkle the chopped peanuts over the slaw before
serving.
The slaw is best enjoyed immediately or after chilling
for a short time. Store any leftovers in an airtight container in the
refrigerator for up to 2 days. The slaw may become slightly softer over time.
Blessed be… and happy cooking!