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Ingredients
4 to 5 cups shredded green and red cabbage
1 lo 2 large carrots, cut into thin strips
1/3 cup fresh mint leaves
1/3 cup fresh cilantro, chopped
1/2 cup mukimame
3 green onions
1/3 cup roasted peanuts
DRESSING:
3 tablespoons smooth peanut butter
1 tablespoon Red Boat Fish Sauce - GF
1/2 lime, juiced
2 tablespoons vegetable oil
1 teaspoon brown sugar
1 garlic clove, grated
1/3 cup Thai Kitchen coconut milk - GF
Instructions
- Boil the mukimame for about 5 minutes in a small saucepan and drain.
- Mix all the dressing ingredients in a small bowl.
- In a large bowl, mix all the slaw ingredients and gently toss. Drizzle dressing and serve.
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