Coleslaw is easy to make ahead, and this peanut sauce makes it extraordinary. No added oil or sugar, this vibrant, protein packed dish served on a bed of lettuce can make it a main dish!
Prep time: 25 minutes Serves 8
Salad Ingredients
1 ½ cups cooked chickpeas (15 oz. can), drained
4 cups purple cabbage, shredded
4 cups green cabbage, shredded (half of a small head)
2 cups carrots, peeled and grated
1 red bell pepper, thinly sliced
6 scallions, finely chopped
1 cup fresh cilantro (or parsley), rough chopped
Dressing
½ cup smooth peanut butter (or use almond, cashew, sunflower butter)
1/2 tsp toasted sesame seed oil
3 Tbsp coconut aminos or tamari
2 Tbsp rice vinegar
1 Tbsp raw apple cider vinegar
2 Tbsp lime juice
2 tsp. fish sauce (or sriracha)
1 tsp. garlic powder
½ tsp. ginger
Optional: garnish with peanuts or cashews for crunch, and add red chili pepper flakes or sliced jalapeño for heat if desired.
1.Using a food processor, shred your veggies and put in a bowl, mix in the chickpeas.
2. Chop the scallions and herbs, sprinkle on top. Seal in airtight container if making ahead.
3. Combine the dressing ingredients with a fork until smooth. Reserve until salad is ready to be served, then pour on salad and mix until combined. Add salt and pepper if needed to taste.
Tip: you can substitute the cabbage and carrots with a ready-made broccoli slaw mix
Give thanks to the God of heaven. His love endures forever. Psalm 136:26
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