CABBAGE SALAD AND PEANUT BUTTER VINAIGRETTE

Yields 2 to 4 servings
Make this recipe as is for a great starter salad, or top it with tofu and your favorite salad fixings for a full-on meal.
Ingredients:
3 tablespoons creamy peanut butter
2 tablespoons rice vinegar
2 tablespoons full-fat coconut milk
1 tablespoon soy sauce
½ tablespoon maple syrup, agave, or brown sugar
2 cups shredded red cabbage
1 cup shredded green or red cabbage
1 cup chopped unsalted roasted peanuts
Optional Additions:
½ teaspoon sesame oil added in step 1
½ cucumber, sliced, added in step 2
1 cup pressed and diced extra-firm tofu (see page 18) added in step 2
Directions:
1.In a medium bowl, whisk together the peanut butter, rice vinegar, coconut milk, soy sauce, and maple syrup (or other sweetener).
2.In a large bowl, combine the red and green cabbage and peanuts. Top with the dressing and stir to coat evenly.