Rainbow Peanut Slaw

So ya'll know my feelings about farmer's markets. Two weeks ago I had the wonderful opportunity to visit the market with Craig's mom, and we had a great time. In addition to all the wonderful goodies we picked up, I grabbed some sweet green cabbage. It has a unique shape, sort of like a tulip. The farmer's explained it was a sweet heirloom variety. I am not sure of the official name, but it was sooo delicious!

Anyway, after returning home with a ton of goodies it seemed necessary to immediately make a tasty slaw. Because I hate mayo, I decided to do a Thai inspired peanut slaw, using all the tasty veggies I grabbed at the farmer's market. I combined cabbage, bok choy, radishes, carrots with some fresh herbs. It was simple, flavorful and delicious. As a bonus, the peanut dressing is extremely filling.

It turned out so well I decided to make it again for our cookout this weekend. It was the perfect compliment to my Thai lamb kabobs.

Read more for the full recipe!


Ingredients: Serves 4
3 cups green cabbage, washed and shredded
2 heads of baby bok choy
6-8 radishes, halved and sliced
2 carrots, julienned or shredded
2 tbsp fresh cilantro
2 tbsp fresh basil
1/4 cup unsalted peanuts, chopped

Dressing:
1/4 cup natural peanut butter (preferably unsalted)
2 tbsp low sodium soy sauce
1 tbsp lime juice
1 clove of garlic
1" fresh ginger (or 1.5 tsp ground)
2 tbsp fresh cilantro

Instructions:
1. Combine all salad ingredients in a large bowl
2. Using a food processor, combine all dressing ingredients and puree
3. Toss salad with dressing. Because the dressing is so thick, this may take a bit of effort
4. Serve topped with crushed peanuts!