4C green cabbage, thinly sliced (I used only green this time.)
4C red cabbage thinly sliced
1 red bell pepper, thinly sliced
2 carrots, thinly sliced, longway
1/2 small red onion, thinly sliced
1/2-3/4 fresh cilantro, chopped
6T rice vinegar
6T olive oil
5T organic creamy peanut butter
3T organic tamari
3T brown sugar (or less)
2T fresh ginger, minced
2T garlic minced
Prepare all the vegetables and toss in a bowl.
Prepare the dressing by mixing all the ingredients together. (We recently took this to Lucky and Toby Hollander's for dinner and we all agreed that adding some sriracha or other hot sauce would have made the dish even better.) Pour this on the salad just before you plan to serve it. You can make the dressing and salad a day ahead. Just store covered in the fridge.
PS- This salad is really good for you.