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.
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