The tangy dressing adds zest to the super-nutritious veggies. Adjust the garlic and ginger to your taste!
4tablespoonscreamy peanut butter, at room temperature
⅓cupmild-flavored vegetable oil, expeller or cold-pressed
3tablespoonswheat-free soy sauce (tamari)
3tablespoonslight agave nectar or brown sugar
1tablespoonshredded peeled fresh ginger
1tablespoonfinely minced garlic
4cupsfinely shredded fresh broccoli stems (can be purchased as broccoli slaw)
2cupsassorted of the following: minced or shredded green cabbage and purple cabbage, red and green peppers, and carrots
½cupthinly sliced scallions (optional)
Broccoli sprouts for garnish
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. Serve with reserved dressing.
Note: To lower the fat in this recipe, use 5 tablespoons Peanut Butter Powder and enough water to make a very thick peanut butter. Mix in the dressing ingredients except for the oil. Omit the oil and add enough vegetable broth to thin the dressing down to the desired consistency.