1Family-Sized Bag of Prepared Coleslaw Mix OR shred your own mix of red & green cabbages along with carrots. About 4 C total.
1Package of Bean Thread Noodlessoaked & drained, also known as cellophane noodles
FOR THE DRESSING:
1/4CVegetable Broth, Low-Sodium
3tbspPeanut Butter
2tbspAgave Syrup
2tbspLow Sodium Soy Sauce
squeezeFresh Lime Juice
1/2tspSesame Oil
1CloveGarlicminced
FOR GARNISH:
handfulfresh Cilantroor parsley if you prefer
2tbspPeanutschopped
Lime Wedges
Instructions
The cellophane noodles need to be soaked in hot water for 10 minutes and then drained thoroughly. If desired, cut the noodles into smaller pieces using kitchen shears. You can also break the noodles prior to soaking.
Creamy peanut butter is whisked together with vegetable broth and agave syrup for a bit of sweetness. To that, I added soy sauce, sesame oil, minced garlic and a squeeze of fresh lime juice.
Add the slaw mixture to the dressing along with the drained noodles. Toss together to combine. Garnish with fresh cilantro (or parsley if you prefeand a sprinkling of coarsely chopped salted peanuts. Serve immediately with lime wedges.