Cabbage Slaw with a Peanut Dressing

By the Gracious Vegan

This slaw is delicious but also filling. I tried to evoke the taste of the cold sesame noodle appetizer found in many Chinese restaurants. (In fact, you could add cooked noodles to this slaw for an even more filling salad.) Using roasted sesame paste and dates lets you avoid added sugar and processed fats. The gorgeous colors of the vegetables make this slaw incredibly attractive. Good thing the taste doesn't disappoint expectations.

Makes 8 cups

Toss the following vegetables together in a large bowl. 

• About 6 cups of shredded red and/or green cabbage (3/4-1 pound) (You can substitute a pound of store-bought slaw mix for the cabbage and carrots)

• 2 medium or large carrots, grated

• 4-5 green onions, green and white parts, sliced into thin rounds

• 1 red pepper, thinly sliced or diced

• 1/2 cup chopped cilantro

Combine and garnish. Start with about half the dressing and toss it with the slaw. Add more dressing as needed. (The rest can be used on other salads, or for bowls, grains, baked potatoes, almost anything.)

• Peanut-Ginger-Sesame Dressing or store-bought peanut dressing

The slaw is ready to serve or can be refrigerated for up to a few hours (or more, but the dressing begins to soak into the noodles, so you might need more dressing for leftovers). Serve salad with one or more of the following garnishes.

• Coarsely chopped peanuts

• Chopped fresh cilantro

Timing: About 15 minutes if the dressing is made

Gluten-free