Raw Asian Slaw with Thai Peanut Dressing

This salad is huge so it’s great for barbecues and pot lucks.  If you are making it for your family and it will be in the fridge for a couple of days, omit the beansprouts and add dressing just before serving.

Salad Ingredients:
·         ½ head Napa cabbage, sliced
·         ½ head purple cabbage, sliced
·         2 carrots, grated
·         ¼ cup fresh basil, chopped
·         ¼ cup fresh cilantro, chopped
·         ½ cup bean sprouts (omit if you aren’t using the whole salad in one day)
·         ¼ cup raw almonds, sliced
·         2 Tbs. raw sesame seeds

Method:
1.    Add shredded Napa and purple cabbage, carrots, basil, cilantro and bean sprouts to a very large bowl.
2.    Add dressing and toss.
3.    Top with almonds and sesame seeds and lightly toss.

Thai Peanut Dressing Ingredients:
·         1 Tbs. soy sauce
·         1 Tbs. rice vinegar
·         1/3 cup quality peanut butter (no sugar or salt added)
·         ¾ cup coconut milk (carton, not canned)
·         1 Tbs. honey
·         1 clove garlic, peeled
·         ½ inch fresh ginger
·         ½ tsp. chili flakes
·         ½ tsp. salt
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Method:
1.    Add all ingredients to a NutriBullet cup or blender and blend until smooth.
2.    Store in a sealable glass container.

Go here to print this recipe:  recipe_raw_asian_slaw_with_thai_peanut_dressing.docx