1 head of green cabbage, sliced with cone#4
A wedge of purple cabbage, sliced with cone#4
A handfull of fresh cilantro, washed, dried chopped
For the peanut dressing:
1/3 cup smooth organic natural roasted peanut butter
Juice from one big lime
1 tablespoon coconut milk, as needed
1-2 teaspoons raw honey or agave
, to taste
A pinch of ginger, to taste
Sea salt, to taste or tamari
Place sliced cabbage into a salad bowl.
Roughly cut off most of the cilantro stems and add the cilantro into the bowl. Toss to distribute.
Make your dressing: Combine the peanut butter, 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.