This slaw has a super tangy dressing and super-nutritious fresh veggies (plus peanut butter!). You might want to go easy on the garlic and ginger, starting with a little less and tasting as you add more.
5tablespoonscreamy peanut butter (1/4 cup plus 1 tablespoon), at room temperature
⅓cupmild-flavored vegetable oil, expeller or cold-pressed
3tablespoonslight agave nectar or brown sugar
1tablespoonshredded peeled fresh ginger
1tablespoonfinely minced garlic
4cupsfinely shredded fresh broccoli stems (see note)
2cupsminced or shredded green and purple cabbage, bell peppers, and carrots (assorted)
½cupthinly sliced scallions (optional)
Broccoli sprouts for garnish
Note: Pre-shredded fresh broccoli is available in some supermarkets.
Place all dressing ingredients in a medium-sized bowl and whisk to blend well.
Mix vegetables together in a large serving bowl. Add dressing, reserving 1 cupful to serve on the side. Toss to coat slaw.