Thai Slaw

Originally found this recipe from Rip Esselstyn in his book ‘My Beef With Meat’. Really easy way to pack in the cabbage.

Prep Time: 15 minutes Serves: 4 to 6

Ingredients:

• 1-1/4 cup salsa
• 1/4 cup natural peanut butter
• 1 tablespoon pure maple syrup
• 1 teaspoon low-sodium tamari sauce
• 2 teaspoons peeled and minced fresh ginger
• 2 to 3 shakes of crushed red pepper flakes (optional)
• 1/2 head green or purple cabbage, finely shredded
• 1 red bell pepper, seeded and juliened
• 1 bunch fresh cilantro, chopped
• 1/4 cup raw peanuts, coarsely chopped

1. Over medium heat in a saucepan on the stovetop mix together the salsa, maple syrup, water, tamari, ginger, peanut butter and pepper flakes if so desired. Continue heating and stirring until the sauce is combined uniformly.
2. Drizzle the sauce over the shredded cabbage and turn over to evenly coated.
3. Toss in the bell pepper, cilantro and chopped peanuts.

The slaw is wonderful the next day after it marinates longer in the refrigerator.

You can add cherry tomatoes by halving them instead of using red peppers.