Peanut-Lime Chickpea Sprout Slaw

Pair this creamy, crunchy slaw with seared tofu, grilled chicken, or grilled shrimp for a full meal. You can make the slaw ahead of time and store in the fridge up to a day in advance. Adjust the amount of sriracha to suit your spice preference.

Serves 4 (serving size: about 1 cup)

Ingredients

• 4 cups shredded Napa cabbage
• 2 cups organic chickpea sprouts
• 1 red bell pepper, julienned
• 2 green onions, thinly sliced
• ¼ cup natural peanut butter
• 1 tbsp rice vinegar
• 1 tbsp lime juice
• 1 tbsp soy sauce or tamari
• 1 tbsp honey
• 1 tsp toasted sesame oil
• ½ tsp sriracha
• ½ tsp salt
• ¼ tsp freshly ground black pepper
• ¼ cup chopped peanuts
• 1 tbsp chopped fresh cilantro

Directions

1. Combine cabbage, sprouts, bell pepper, and green onion in a large bowl; toss.
2. In a small bowl, add peanut butter, vinegar, lime juice, soy sauce, honey, sesame oil, and sriracha; whisk to combine. If dressing is too thick, gradually add 1 tsp of water at a time, whisking continuously, until you reach the desired consistency.
3. Pour dressing over cabbage mixture, tossing to coat evenly. Add salt and pepper; toss.
4. Set aside for 15 minutes to let flavors develop. Top with chopped peanuts and cilantro before serving.