Rainbow Peanut Slaw

3 cups green cabbage, washed and shredded 2 heads of baby bok choy 6-8 radishes, halved and sliced 2 carrots, julienned or shredded 4 tbsp fresh cilantro, divided 2 tbsp fresh basil 1/4 cup unsalted peanuts, chopped 1/4 cup natural peanut butter (preferably unsalted) 2 tbsp low sodium soy sauce 1 tbsp lime juice 1 clove of garlic 1" fresh ginger (or 1.5 tsp ground)

1. Combine peanut butter, soy sauce, lime juice, garlic, ginger and 2 tbsp of cilantro in a food processor. Puree. 2. In a large salad bowl, combine cabbage, bok choy, carrots, radishes, 2 tbsp cilantro and basil. 3. Toss with dressing and serve with crushed peanuts.