⅓ cup rice vinegar
5 tablespoons creamy peanut butter (1/4 cup plus 1 tablespoon), at room temperature
⅓ cup mild-flavored vegetable oil, expeller or cold-pressed
3 tablespoons gluten-free tamari
3 tablespoons light agave nectar or brown sugar
1 tablespoon shredded peeled fresh ginger
1 tablespoon finely minced garlic
4 cups finely shredded fresh broccoli stems (see note)
2 cups minced or shredded green and purple cabbage, bell peppers, and carrots (assorted)
½ cup thinly sliced scallions (optional)
Broccoli sprouts for garnish
Note: Pre-shredded fresh broccoli is available in some supermarkets.
Place all dressing ingredients in a medium-sized bowl and whisk to blend well.
Mix vegetables together in a large serving bowl. Add dressing, reserving 1 cupful to serve on the side. Toss to coat slaw.
Top with broccoli or other sprouts.