“This is a great salad/side: fresh, flavorful, and with a little zing! I made this for a potluck dinner party, adapted from a recipe posted on The Sunny Raw Kitchen's blog, which was taken from a book by Matt Amsden (url: http://thesunnyrawkitchen.blogspot.com/2007/10/autumn-yummies.html). A few notes on my adaptations: I didn't care about making the recipe raw or vegan, so I used regular soy sauce instead of Nama Shoyu and honey instead of agave nectar. Using different peanuts or even a different kind of nut or seed altogether will probably not take away a lot from the recipe either. The dressing and herbs are where most of the flavor comes from. If you'd like a spicier salad, increase the amount of curry powder. I found that 1 T was just enough to give it a little kick but not make it overpowering. If the salad sits in the dressing overnight, the strength of the curry seems to increase and the zing from the herbs decreases. Best if served fresh.”
READY IN:
30mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the coleslaw mix, grated zucchini, basil, mint, cilantro, chives and 1/4 C of the peanuts in a large bowl and mix well.
  2. Coarsely chop the other 1/4 C of peanuts and combine with the salad.
  3. Combine dressing ingredients (lemon juice, vinegar, soy sauce, honey, olive oil, garlic, and ginger) directly in the blender and blend until smooth.
  4. Pour dressing over salad and mix well.
  5. Serve immediately. If serving later, hold off on adding the dressing so it doesn't get too soggy, cover the salad bowl with plastic wrap and store in the fridge until it's time to eat. Another alternative may be to try draining off the excess dressing. This slaw is best when it's still a bit crunchy.

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