CABBAGE SALAD AND PEANUT BUTTER VINAIGRETTE

Yields 2 to 4 servings

Make this recipe as is for a great starter salad, or top it with tofu and your favorite salad fixings for a full-on meal.

Ingredients:

3 tablespoons creamy peanut butter

2 tablespoons rice vinegar

2 tablespoons full-fat coconut milk

1 tablespoon soy sauce

½ tablespoon maple syrup, agave, or brown sugar

2 cups shredded red cabbage

1 cup shredded green or red cabbage

1 cup chopped unsalted roasted peanuts

Optional Additions:

½ teaspoon sesame oil added in step 1

½ cucumber, sliced, added in step 2

1 cup pressed and diced extra-firm tofu (see page 18) added in step 2

Directions:

1.    In a medium bowl, whisk together the peanut butter, rice vinegar, coconut milk, soy sauce, and maple syrup (or other sweetener).

2.    In a large bowl, combine the red and green cabbage and peanuts. Top with the dressing and stir to coat evenly.

TONI’S TIPS:

>>Water or any other plant-based milk can be used in place of coconut milk in a pinch.

MY TIPS: