Using a food processor, thinly slice red and white cabbage, and grate carrots
Change from the slicing blade to the chopping blade and finely chop the cilantro, parsley, and peanuts
Thinly slice green onion
Add everything to a large mixing bowl
In a separate smaller bowl combine dressing ingredients: olive oil, apple cider vinegar, peanut butter, garlic, tamari, sugar, ginger, sea salt and chilli flakes
Whisk to combine
Pour dressing over slaw and toss to combine
Chill in fridge until ready to serve
Notes
This spicy, crunchy coleslaw can be prepped hours in advance. The longer you wait, the more the dressing and hearty veg will meld together. It also makes for great next-day leftovers.