Purple Apple Slaw with Peanut Butter Dressing

• 6 tablespoons rice wine vinegar
• 6 tablespoons olive oil
• 5 tablespoons creamy peanut butter
• 3 tablespoons soy sauce
• 3 tablespoons brown sugar
• 2 tablespoons minced fresh ginger root
• 1 ½ tablespoons minced garlic
• ½ head red cabbage, finely shredded
• 2 Braeburn or Fuji apples – peeled, cored, and finely diced
• ¼ cup finely minced white onion

Directions:

Purple Apple Slaw with Peanut Butter Dressing

Ingredients:

• 4 cups shredded purple cabbage
• 2 medium apples, thinly sliced or julienned
• 1 large carrot, grated
• ½ cup chopped cilantro or parsley (optional)
• ½ cup roasted peanuts, chopped (for garnish)

For the Peanut Butter Dressing:

• ⅓ cup creamy peanut butter
• 3 tablespoons rice vinegar or apple cider vinegar
• 2 tablespoons honey or maple syrup
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 clove garlic, minced
• 1 teaspoon grated fresh ginger
• 2-3 tablespoons warm water (to thin the dressing)
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine the shredded purple cabbage, sliced apples, grated carrot, and chopped cilantro or parsley if using. Toss gently to mix the ingredients evenly.
2. In a separate bowl, prepare the peanut butter dressing by whisking together the creamy peanut butter, rice vinegar or apple cider vinegar, honey or maple syrup, soy sauce, sesame oil, minced garlic, grated ginger, salt, and pepper until smooth.
3. Gradually add warm water to the dressing, one tablespoon at a time, until it reaches your desired consistency. Stir well after each addition.
4. Pour the peanut butter dressing over the cabbage and apple mixture. Toss thoroughly until the slaw is evenly coated with the dressing.
5. Let the slaw sit for about 10-15 minutes to allow the flavors to meld together.
6. Before serving, garnish the slaw with chopped roasted peanuts for an extra crunch and nutty flavor.