Red Pepper Peanut Thai Slaw

There is something about Thai food that I crave. If you like when sweet and salty collide, this is the recipe for you. With coleslaw season around the corner, this is a delicious alternative to the traditional. This is a perfect addition to any grad party or picnic gathering. The recipe has a hint of heat, so it is taste friendly to the majority. Like heat? Add some cayenne pepper or crushed red pepper flakes to satisfy your tastes.`

Author: Fresh and Natural Foods

Servings: 16 | Prep Time: 20 | Cook Time: | Ready in:

Ingredients

• 1 medium organic green cabbage, shredded
• 1 small bunch organic cilantro, minced
• 4 medium organic carrots, julienned
• 2 organic red peppers, chopped
• Sauce:
• 3 Tbsp. raw honey
• 3 Tbsp. Native Harvest full fat coconut milk
• 1/4 cup Spectrum organic peanut butter
• 2 tsp. Thai Kitchen red curry paste
• 1 Tbsp. Thai Kitchen fish sauce
• 1 Tbsp. Spectrum sesame oil

Instructions

Mix sauce ingredients together until smooth.

In a large bowl, mix vegetables together. Pour sauce over vegetables and mix thoroughly. For best results, refrigerate for a few hours before serving.