Vegan Rainbow Asian Slaw

This is without a doubt my new favorite go-to vegan recipe, my "I don't like that" child LOVES this meal! It's a keeper for sure and super simple, and I hope you agree.

Rainbow Asian Slaw

Dressing:

• 1/4 c. agave nectar or real maple syrup (honey for non-vegan eaters)
• 1/4 c. olive oil
• 1/4 c. rice vinegar
• 1 Tbsp Bragg Liquid Aminos or light soy sauce
• 1 tsp dark or roasted sesame oil
• 1 Tbsp peanut butter
• 1/2-1 tsp Sriracha hot sauce (I like the heat!)
• 1 Tbsp minced fresh ginger
• 1-2 garlic cloves (♥-garlic!)

Slaw:

• 4 c bagged broccoli slaw mix
• 2 c matchstick or shredded carrots
• 1/2-1 c mung bean sprouts, rinsed
• 1 small can chopped water chestnuts, drained
• 1 red bell pepper, thinly sliced into bite sized pieces
• 1 c pre-cooked, shelled edamame
• 2 medium green onions, finely chopped
• 1/2 cup roasted peanuts
• 1/2-1 c loosely packed chopped fresh cilantro (.....again, ♥-cilantro!)

1) Whisk the dressing ingredients together until well incorporated
2) toss the slaw ingredients together and pour dressing on.
3) ENJOY!


Recipe Source: adapted slightly from http://www.onceuponachef.com/2011/03/asian-slaw-with-ginger-peanut-dressing.html