Ingredients
For the salad:
- 5 cups broccoli cut into small florets
- 2 cups coleslaw mix (just the cabbage part, no dressing)
- 1/2 cup water chestnuts roughly chopped
- 1/3 cup green onion sliced
- 6 tablespoons roasted salted peanuts roughly chopped (almonds for Paleo)
For the dressing:
- 1/2 cup natural peanut butter (almond butter for Paleo)
- 3 tablespoons coconut oil melted
- 3 tablespoons fresh lime juice
- 2 tablespoons reduced-sodium soy sauce (coconut aminos for Paleo or gluten-free soy sauce, if needed)
- 2 teaspoons agave (honey for Paleo)
- 2 teaspoons rice vinegar
- 1 1/2 teaspoons fresh ginger minced
- Sriracha to taste (optional)
- Salt and pepper
Instructions
- In a large bowl, mix together all the salad ingredients.
- In a separate large bowl, whisk together all the dressing ingredients until smooth and creamy. Add a pinch of salt and pepper.
- Pour the dressing over the salad and mix very well, until the dressing evenly coats the salad. Season to taste with a pinch of salt and pepper if needed.
- Cover and refrigerate for at least an hour to let the flavors develop.
- Devour!
