3medium carrots, julienned OR 1 1/2 c shredded carrot
6-8red bell peppers, julienned
2-3mandarin oranges, supremed (or use canned Mandarin oranges)
1ccilantro, packed, chopped, plus whole leaves to garnish
1cmint, packed, chopped. plus whole leaves to garnish
Peanut Coconut Vegan Dressing:
⅓ccreamy unsalted peanut butter
Zest of 1 lime
1 ½Tbsptoasted sesame oil
3’’ piece ginger
½small avocado, about 1/3 c
In a food processor or blender, combine the peanut butter, coconut milk, lime juice and zest, sesame oil, soy sauce, honey or sugar, ginger, garlic, and avodcado. Blend until smooth and silky. Refrigerate until ready to dress salad.
Using a mandolin, thinly slice the cabbage. Place in a large bowl add the radish, cucumber, jicama, carrot, and red bell pepper. Drizzle over 2/3 of the dressing and toss.
Add the mandarin oranges, reserving 1/4 c to garnish, 1/2 c of cashews, cilantro, and mint, and lightly toss until just combined.
Drizzle on remaining dressing and garnish the slaw with remaining cashews, orange, and herbs. Serve cold.