Ingredients
Directions
Place the shredded carrots and cabbage in a medium-size bowl and set aside.
In a small bowl, mix together peanut butter through garlic. Mix until all of the peanut butter is blended.
Pour the dressing over the carrots and cabbage mixture.
Stir in the green onion and cilantro, if using.
Top with sesame seeds and chili flakes, if desired.
Chef's Notes
Substitutions
Use other vegetables in place of the carrots. Whatever you have on hand will do! Radish, broccoli, cauliflower, or asparagus, for example, would all be delicious.
Substitute almond butter for peanut butter if you’d like.
Sugar-free
Omit the maple syrup — it’ll still be great!
Whole-Food Sweetener
Use date paste in place of maple syrup.
Ways to enjoy this slaw
Enjoy it by itself.
Scoop it into lettuce leaves for a snack or appetizer.
Top bean burgers with it.
Add it to a salad.
Top off grilled tofu or tempeh with a spoonful — or two!
Mix it with your favorite organic whole grain.
Storage
Store leftovers in an airtight container in the refrigerator for up to 7 days.
Ingredients
Directions
Place the shredded carrots and cabbage in a medium-size bowl and set aside.
In a small bowl, mix together peanut butter through garlic. Mix until all of the peanut butter is blended.
Pour the dressing over the carrots and cabbage mixture.
Stir in the green onion and cilantro, if using.
Top with sesame seeds and chili flakes, if desired.
