Thai "Peanut" Slaw Salad

This is so good! I made a spicy cashew sauce, added beans, then poured it over a cabbage salad. Yummy!

Raw Pad Thai

My husband took one small bite of this and loved it! I love it too and plan on making it a weekly recipe. The peanut sauce also makes a nice dipping sauce for veggie wraps or sushi.

The “Peanut” Sauce (does not include peanuts)

½ cup raw cashew butter (you can also use almond, mac nut or peanut butter)
¼ cup maple syrup
½ cup orange juice
¼ cup shoyu or tamari (soy sauce)
1 large clove garlic, pressed through garlic press
1 tablespoon fresh grated ginger
1 teaspoon cheyenne pepper
1 tablespoon chili garlic sauce (optional if you want it really spicy! Note: This is not a “raw” ingredient.)
¼ cup chopped almonds or peanuts

Blend everything except the chopped almonds in a blender until creamy smooth. Stir in chopped almonds.

The Salad

1 16 oz. bag of store bought coleslaw mix or fresh grated cabbage and carrots (enough for 4 servings)
2 tablespoons chopped cilantro
2 green onions chopped
6 small mushrooms cleaned and chopped.
Mung bean sprouts (optional)
1 cup or more of fresh cooked or canned black beans or adzuki beans.

You can use more or less of any of the above ingredients based on your taste or what you have available. If you like onions you can even add fresh chopped purple onions. If you don’t have cabbage you can use sliced romaine lettuce.

Mix everything together and pour the Peanut Sauce over the top. Mix and garnish with fresh cilantro.

Makes 3 large servings or 4 regular salad bowl size servings.