Asian Style Coleslaw

By Lynxa

To make a completely raw recipe, switch out the roasted peanut butter for your favorite raw nut or seed butter (I imagine raw cashew butter would be fabulous in this slaw).

Ingredients

• 1 chilled head of green cabbage, outer leaves removed
• A wedge of purple cabbage, for color
• A fistful of fresh cilantro, washed, dried
• PEANUT DRESSING
• 1/3 cup organic natural peanut butter
• 1-2 teaspoons extra virgin olive oil
• Juice from one big lime
• 1 tablespoon coconut milk, as needed
• 1-2 teaspoons raw organic agave nectar, to taste
• A pinch of ginger, to taste
• Sea salt, to taste

Preparation

Step 1

Cut the cabbage in thirds; chop off the core section; and shred the wedges into thin strips. You can do this by hand with a large sharp chef knife, or use a grater/shredder. Toss into a colander. Shred some purple cabbage, for color. Add it to the green cabbage. Rinse in cold water and pat dry. Dump the cabbage into a salad bowl.

Roughly cut the cilantro and add into the bowl. Toss to distribute.

Make your dressing (I use a large glass measuring cup to whisk my salad dressings). Combine the peanut butter, olive oil, lime juice and coconut milk and whisk till smooth. Add the agave, a little ginger, and sea salt, to taste.

If the dressing needs to be a little thinner, add more coconut milk or lime juice, a tablespoon at a time. Taste test to balance the creamy, salty and tart flavors.

Pour the dressing onto the slaw and toss lightly until well coated. Cover and chill until serving.