Green Cabbage Slaw with Peanut Sauce and Chicken (or Tofu)

Since first creating this recipe last summer, it's been a staple in my diet.  It's relatively easy, makes a lot, and it's packed with flavor and nutrients.  I usually make it with chicken, though tofu is great in it as well for a vegan option.

The key to this recipe being so awesome is all of the fresh ingredients, especially the herbs, garlic, and ginger root, so don't skimp on those!

- green cabbage (1/2 large head or full small head), quartered, cored, and shredded
- 2 large carrots, julienned
- 1/2 yellow bell pepper, julienned
- 1/2 orange bell pepper, julienned
- 1 red bell pepper, julienned
- 1 bunch of green onions, finely chopped
- fresh basil and cilantro to taste (about a handful of each), finely chopped
- 1 cup of roasted and salted peanuts
- chicken (I use 4 thighs) or tofu, cooked and diced (I typically use 4 boneless, skinless chicken thighs, roasted for ~20-25 minutes at 425º F to reach an internal temperature of 165º; or tofu, diced and sautéed in coconut oil and tossed with a bit of soy sauce)

Sauce (adjust proportions to taste):
- brown rice vinegar (1/3 cup)
- Bragg's Liquid Aminos or organic soy sauce (1/3 cup)
- peanut butter (1 cup)
- juice of 1 lime
- fresh garlic (4 cloves, finely diced)
- fresh ginger (1 Tbsp, finely diced)
- cayenne (a pinch, or more to taste)

- Prepare all slaw ingredients as described above and combine in a large mixing bowl
- Combine all sauce ingredients above and whisk until blended
- Toss sauce with slaw and salt and pepper to taste

{ prepping veggies and such }

{ bon appétit! }