Rainbow Peanut Slaw

4

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 tablespoon fresh cilantro, divided 2 tablespoon fresh basil ¼ cup unsalted peanuts, chopped ¼ cup natural peanut butter (preferably unsalted) 2 tablespoon low sodium soy sauce 1 tablespoon lime juice 1 clove of garlic 1" fresh ginger (or 1.5 teaspoon ground)

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