Something I make often is this Thai Slaw with Peanut and Lime Dressing. In this salad Crisp Cabbage, Carrots and gang are smothered in a delicious rich peanut butter dressing.
Combine all the ingredients for the salad to a large bowl.
Combine the dressing ingredients in a small bowl and whisk together.
Pour dressing over salad and toss to coat.
Sprinkle with sesame seeds and nuts and serve immediately.
Put any leftovers in an airtight glass container in the refrigerator up to 3 days. The cabbage will give off water the longer it’s stored, so the fresher the better.
If you only plan on eating some of the salad on the day you make it, don't use all the dressing all at once. Add a little per day.