Peanut coleslaw

Photo and recipe Eloïse Jennes - Cooking with Elo

Add the shredded white cabbage, red cabbage, and carrots to a bowl, add some lime juice and salt and gently massage with the hands.
Cut off the white parts of the scallions and save them for stir-fries. Thinly slice the green parts. Finely chop the mint and coriander.
Remove the peanuts from their shells and skins. Dry-roast them in a pan without oil over medium-high heat until golden. Roughly crush the roasted peanuts with a knife.
For the dressing, combine the peanut butter, tamari, lime juice, water, maple syrup (if using), ground ginger, garlic, powder, and cayenne pepper in a small bowl. Add more water for a thinner consistency.
Toss cabbage and carrots with the peanut dressing. Garnish with the scallions, cilantro, mint, and crushed peanuts.

For the salad:
175 g	BIOG shredded white cabbage
175 g	BIOG shredded red cabbage
175 g	BIOG shredded carrots
4	organic scallions
150 g	BIOG whole peanuts
2 handfuls	of fresh organic cilantro
2 handfuls	of fresh organic mint
For the dressing:
3 tbsp	organic peanut butter
3 tbsp	tamari, or dark soy sauce
3 tbsp	lime juice, from 1-2 organic limes
4-6 tbsp	water
1 tsp	organic maple syrup, optional
¼ tsp	BIOG ground ginger
¼ tsp	BIOG garlic powder
¼ tsp	BIOG cayenne pepper

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