Tasty Thai Coleslaw

• 1 lb packaged coleslaw mix (i.e. shredded cabbage and carrots)
• 1 zucchini, coarsely grated (peeling first is optional)
• 1 bunch fresh basil, stemmed and chopped
• 1 bunch of fresh mint, stemmed and chopped
• 1 bunch fresh cilantro, chopped (Bunch sizes of this vary greatly, so just approximate the same amount as the other herbs. It's okay )
• 1 bunch fresh chives, minced
• 12 cup raw unsalted peanuts (divided in half)
• 2 tablespoons fresh lemon juice
• 2 tablespoons apple cider vinegar
• 14 cup soy sauce (The original calls for Nama Shoyu, but I used regular low-sodium soy sauce. Any kind of soy sauce wi)
• 2 tablespoons honey or 2 tablespoons agave nectar
• 14 cup olive oil
• 2 garlic cloves
• 1 tablespoon ginger (about a 1-inch piece of fresh ginger, peeled)
• 1 tablespoon curry powder
• 1 teaspoon chili powder

1. Combine the coleslaw mix, grated zucchini, basil, mint, cilantro, chives and 1/4 C of the peanuts in a large bowl and mix well.
2. Coarsely chop the other 1/4 C of peanuts and combine with the salad.
3. Combine dressing ingredients (lemon juice, vinegar, soy sauce, honey, olive oil, garlic, and ginger) directly in the blender and blend until smooth.
4. Pour dressing over salad and mix well.
5. Serve immediately.
6. If serving later, hold off on adding the dressing so it doesn't get too soggy, cover the salad bowl with plastic wrap and store in the fridge until it's time to eat.
7. Another alternative may be to try draining off the excess dressing.
8. This slaw is best when it's still a bit crunchy.

coleslaw mix, zucchini, fresh basil, mint, fresh cilantro, fresh chives, peanuts, lemon juice, apple cider vinegar, soy sauce, honey, olive oil, garlic, ginger, curry powder, chili powder

Taken from www.food.com/recipe/tasty-thai-coleslaw-416560 (may not work)