6 cups shredded cabbage with carrot (coleslaw mix) 1 cup sugar snap peas, sliced lengthwise 1/2 cup shredded, peeled, jicama 1/4 cup sliced green onions 1/4 cup sliced almonds, toasted
Prepare Dressing—In a bowl, combine 1/3 cup peanut butter, 1 teaspoon curry powder, and 1/2 teaspoon each salt, garlic powder, and ground ginger, whisk in 1/3 cup water, 2 tablespoons lemon juice, and 2 tablespoons olive oil.
Toss cabbage, peas, jicama, and green onions with dressing. Chill 30 minutes. Just before serving, sprinkle with almonds.