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Broccoli Super Slaw

Dressing
 ⅓ cup rice vinegar
 4 tablespoons creamy peanut butter, at room temperature
 ⅓ cup mild-flavored vegetable oil, expeller or cold-pressed
 3 tablespoons wheat-free soy sauce (tamari)
 3 tablespoons light agave nectar or brown sugar
 1 tablespoon shredded peeled fresh ginger
 1 tablespoon finely minced garlic
Vegetables
 4 cups finely shredded fresh broccoli stems (can be purchased as broccoli slaw)
 2 cups assorted of the following: minced or shredded green cabbage and purple cabbage, red and green peppers, and carrots
 ½ cup thinly sliced scallions (optional)
 Broccoli sprouts for garnish
1

Place all dressing ingredients in a medium-sized bowl and whisk to blend well.

2

Mix vegetables together in a large serving bowl. Add dressing, reserving 1 cupful to serve on the side. Toss to coat slaw.

3

Top with broccoli or other sprouts. Serve with reserved dressing.

4

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.

Serves 4