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Title: Indonesian-Style Vegetable Salad

1 T peanut oil
1/2 C shallots, chopped
2 - cloves garlic, minced
2 t fresh ginger, grated
1/2 C creamy peanut butter
2 t sweetener
1/4 t cayenne
3 T lemon juice
2 T soy sauce
1 C unsweetened coconut milk or water
1 - small head green cabbage, cored and finely shredded
1 - small carrot, shredded
1 C jicama, peeled and shredded
1/3 C dry-roasted peanuts, chopped
1/4 C raisins
1/2 C bean sprouts

Heat the peanut oil in a medium-size skillet over medium heat. Add the shallots, garlic, and ginger. Cover and cook until softened, about 5 minutes. Stir in the peanut butter, brown sugar, cayenne, lemon juice, tamari, and as much coconut milk as necessary to make a thick sauce. Reduce the heat to low and simmer for 5 minutes, stirring a few times.

Transfer to a blender or food processor and process until smooth.

Place the cabbage, carrot, jicama, peanuts, and raisins in a large serving bowl. Pour in the sauce to combine, and sprinkle bean sprouts on top.

From Vegan Planet
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