Food & Recipes

For the peanut dressing:

1/3 cup smooth unsalted organic roasted peanut butter

1-2 teaspoons extra virgin olive oil

Juice from one big lime

1 tablespoon coconut milk, as needed

1-2 teaspoons agave nectar, to taste

A pinch of ginger, to taste

Sea salt, to taste

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 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.
2. Roughly cut off most of the cilantro stems and add the cilantro into the bowl. Toss to distribute.
3. 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.
4. 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.
5. Pour the dressing onto the slaw and toss lightly until well coated. Cover and chill until serving.