1/4 cup natural peanut butter
1/4 cup rice vinegar
3 or 4 tablespoons water, depending on thickness of peanut butter
1 to 2 tablespoons agave nectar, to taste
1 orange, zest of (optional)
1 (16-ounce) bag coleslaw or broccoli slaw
2 tablespoons sesame seeds, to taste
chopped roasted peanuts, to taste
1. Dressing: In a small bowl, combine peanut butter, vinegar, water, agave nectar, zest, and salt; whisk together until smooth and creamy.
2. Salad: Place slaw into large salad bowl.
3. Drizzle dressing over salad; toss well.
4. Sprinkle with sesame seeds and roasted peanuts.
5. Chill before serving.
Source of recipe: My own variation of a recipe