Cabbage, Carrot, & Turnip Slaw with Peanut Dressing

¼ cup peanut butter

2–3 tablespoons hot water

2 tablespoons toasted sesame oil

1 orange, zested and juiced (1 tablespoon zest, ⅓ cup–½ cup juice)

1 lime, juiced (¼ cup)

1 tablespoon tamari

1 tablespoon rice vinegar

2 tablespoons honey or maple syrup

2 garlic cloves, crushed or minced

1 tablespoon minced fresh ginger

½–1 teaspoon sambal (red chile paste) or sriracha

½ teaspoon salt, plus more to taste

4 cups shredded cabbage (green, purple or napa)

1–2 cups shredded (or matchstick) carrots

1–2 cups grated turnips, daikon radish, or kohlrabi

½ cup sliced scallions

1 cup chopped fresh herbs (combination of mint, basil, & cilantro)

½ cup crushed roasted peanuts 

In a large bowl, stir together the peanut butter and water until well combined. Add in the toasted sesame oil, orange juice and zest, lime juice, tamari, rice vinegar, honey, garlic, ginger, chile paste, and salt, and whisk until everything is combined. Add in the shredded veggies, scallions, fresh herbs, and peanuts and toss until the veggies are coated with the dressing. Sprinkle with more fresh herbs and roasted peanuts for garnish and serve!