Spicy Thai Slaw–Peanut Free!

Anna Meyer, owner and chef of range-free shared this Spicy Thai Slaw recipe.  It’s Peanut Free (and Top 8 Free, too!).  On Saturday mornings you can frequently find Anna stopping by the Oasis for tokens and buying fresh vegetables to use in her café.  You can find more information, hours and location for range-free at www.range-free.com.

Print Recipe
range-free's Spicy Thai Slaw
Servings
Ingredients
Dressing Ingredients:
  • 1/4 cup SunButter sunflower seed butter
  • 2 T raw apple cider vinegar
  • 2 T lime juice
  • 2 T extra virgin olive oil
  • 2 T coconut aminos (or soy sauce if allergens aren’t a concern)
  • 3 T honey
  • 1 t peeled and minced ginger root
  • 1/4 t salt
  • 1/2 seeded minced Thai chili
  • 1/4 cup water
  • 1 t 1of tahini sesame oil optional
Slaw Ingredients:
  • 1/2 head thin sliced green and red cabbage
  • 2 peeled and shredded carrots
  • 2 sliced scallions or green onion
  • 4 oz of radish microgreens
  • 1/2 cup sunflower seeds or sesame
Servings
Ingredients
Dressing Ingredients:
  • 1/4 cup SunButter sunflower seed butter
  • 2 T raw apple cider vinegar
  • 2 T lime juice
  • 2 T extra virgin olive oil
  • 2 T coconut aminos (or soy sauce if allergens aren’t a concern)
  • 3 T honey
  • 1 t peeled and minced ginger root
  • 1/4 t salt
  • 1/2 seeded minced Thai chili
  • 1/4 cup water
  • 1 t 1of tahini sesame oil optional
Slaw Ingredients:
  • 1/2 head thin sliced green and red cabbage
  • 2 peeled and shredded carrots
  • 2 sliced scallions or green onion
  • 4 oz of radish microgreens
  • 1/2 cup sunflower seeds or sesame
Instructions
  1. Combine all dressing ingredients in a blender and process until smooth.
  2. Toss sliced and shredded slaw vegetables in a large bowl with dressing. Divide into serving dishes. Add sunflower seeds (or sesame seeds) on top.
  3. EAT.
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