Sunshine Slaw

This recipe is great, because it's super flexible. Out of navel oranges? A grapefruit or blood oranges will work just fine! No poblano pepper? Use a jalapeño for some extra heat! Not a fan of daikon? Try sliced radish or cucumber! You can also switch out the purple cabbage for Napa cabbage, shaved brussels sprouts or kale.

Sunshine Slaw
1 medium purple cabbage, chopped into ribbons or shredded in a food processor
1 red bell pepper, sliced
1 poblano pepper, thinly sliced
6 baby bok choy, sliced
2 cups of snow peas, roughly chopped
2 carrots, grated
1 medium daikon, grated
2 navel oranges, segmented
1 package tempeh or extra-firm tofu, cut into domino-sized pieces
1 Tbsp sesame seeds
1 bunch scallions, chopped
½ cup cilantro, chopped

Peanut Dressing
½ cup peanut butter, freshly ground from the co-op
2 cloves garlic
2 Tbsp fresh ginger, grated
¼ cup fresh lime juice
¼ cup olive oil
2 Tbsp low-sodium soy sauce
2 Tbsp apricot jam
2 Tbsp Sriracha
1 tsp Chinese Five Spice

Combine all dressing ingredients in a blender and pulse until smooth. Arrange tempeh in a single layer on a baking sheet. Brush with dressing and bake at 350°F until golden, about 20 minutes. Let cool on pan. Toss cabbage, bell pepper, poblano pepper, baby bok choy, snow peas, carrots and daikon in a large bowl. Add tempeh, orange segments, sesame seeds, scallions and cilantro to salad. Toss with dressing and serve!