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Information Provided by HappyCow's Vegetarian Guide (www.HappyCow.net):
5 tablespoon raw nut butter of choice (or roasted peanut butter)
5 tablespoon oil (safflower, sunflower, or your choice)
5 tablespoon rice wine vinegar
3 tablespoon braggs amino sauce or soy sauce
3 tablespoon brown sugar in the raw
1 1/2 tablespoon garlic, minced
2 tablespoon ginger root, minced
5 cup green cabbage, thinly sliced
2 cup red cabbage, thinly sliced
2 cups napa cabbage
2 large carrots, julienned
2 yellow or red bell peppers, thinly sliced
5 stalks green onions, chopped
3/4 cup fresh cilantro, chopped
In a large bowl, whisk together oil, rice vinegar, peanut butter, soy sauce, sugar, garlic, and ginger.
In a separate large bowl, mix the green cabbage, red cabbage, napa cabbage, carrots, bell peppers, green onions, and cilantro.
Toss salad with peanut butter mixture before serving. Serve at room temperature.
Number Servings: 8
Time to prepare: 25 mins
recipe contributed by: The Veggie Cook
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