Hot Diggity Slaw

From Jane Brody. Can be prepared ahead up to 1 to 4 hours by keeping the dressing separate and then combine before serving. You can cut the veggies into 1/2 inch pieces or sliver as desired.

• Ready In: 1 hr
• Serves: 8-10

Ingredients

• Salad

• 2  lbs green cabbage, cored
• 1  sweet green pepper, cored seeded
• 1  sweet red pepper, cored seeded
• 1  large  vidalia onion, peeled
• 1 -3  jalapeno, seeded and minced
• 1⁄2 teaspoon salt
• 1⁄3 cup unsalted dry roasted peanuts, coarsely chopped

• Dressing

• 1⁄4 cup  natural chunky peanut butter
• 1  tablespoon fresh lime juice
• 1  tablespoon gingerroot, grated
• 2  teaspoons garlic, grated
• 2  teaspoons sugar
• 1  teaspoon  Braggs liquid aminos or 1  teaspoon soy sauce
• 1⁄4 cup water

Directions

1. Prepare Dressing by combining all ingredients except water. Add the water 1 tbsp at a time and whisk after each addition. When the dressing reaches the consistancy of mayo set it aside.
2. Salad: Prepare the vegetables to suit cut in pieces or slivered. Combine in a large bowl using jalapeno to taste. Chill this one hour before serving. Do not use the peanuts in this step.
3. Remove salad from refrigerator, sprinkle with salt or salt sub. Combine with dressing. Toss until well covered. Just before serving sprinkle on the peanuts. Toss a second time and serve immediately.
4. Note if making this for a Vegan make sure the dry roasted peanuts are Vegan. Not all are.