Spicy Asian Peanut Coleslaw

2 medium carrots, grated
1/2 red onion, chopped
1 head green cabbage, shredded
1/4 c. raisins
1/4 c. sunflower seeds
1/4 c. organic peanut butter
2 T. San-J low sodium wheat free tamari
2 T. rice wine vinegar or organic apple cider vinegar
Optional: mango slices (garnish)
Optional: 1/4 c. sesame seeds

Mix carrots, cabbage, raisins, and seeds. Add peanut butter, tamari, and vinegar and mix well. Serve cold; it makes a great side to salmon stir fry (or any stir fry).

Serves: 6-8
This recipe is dairy free and gluten free.

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