Broccoli Slaw Salad with Peanut Butter and Curry (Vegan) by
Notes: (1) The low sodium soy sauce is important. Using regular soy sauce makes the salt content pretty overwhelming. (2) This salad gets better over time. Although you can serve after an hour of chilling (or even immediately if needed), it is best after 1-2 days in the fridge.
1 bag of shredded broccoli slaw
15 oz can of chickpeas, rinsed and drained
1 cup golden raisins
1/4 cup peanut butter
1/4 cup low sodium soy sauce
2 tsp. curry powder
Splash balsamic vinegar
1/8 cup water
bag of shredded broccoli slaw
oz can of chickpeas, rinsed and drained
low sodium soy sauce
Combine slaw, chickpeas and raisins in a large bowl. In a separate bowl, combine all the sauce ingredients and whisk until very smooth. Toss the sauce with the salad and chill for at least one hour before serving.