Thai Coleslaw Salad

Here's a delicious vegan salad I just whipped up this weekend for Jason's birthday:

Dressing:

1/2 - 2/3 can coconut milk (I use the "light" variety)

3-4 Tbs (or so) of natural peanut butter

5ish cloves of garlic, peeled (more or less, depending on your taste

2-3 tsp fish sauce (start light and add more after tasting)

1Tbs pineapple juice (can use honey as an alternative)

cayenne pepper or jalapeno, to taste

2-3 limes

Slaw:
3 bags coleslaw mix (or you can do this yourself with nappa cabbage, red cabbage and carrots)
cilantro (if you like it) to taste, probably around 10-15 sprigs, chopped
1 cup roasted peanuts
6-10 green onions, chopped
1 red pepper, cut in half, cored, and thinly sliced into strips

Directions:
Put all dressing ingredients in a food processer and blend! (or a strong blender, whatever you have) Taste and adjust to your liking.
Mix all slaw ingredients in a large bowl (or, divide it into 2 and make one extra spicy!)
Pour on the dressing and let sit in the fridge for 30 minutes-3 days. You may need to add extra seasonings as it sits (salt, cayenne, garlic powder). If you're not going to eat this right away, I suggest waiting to add the peanuts and cilantro as they will soften/lose flavor the longer they sit.

Serve chilled with a lime wedge, cilantro, and sprinkling of chopped peanuts.

Warning: this makes a TON of coleslaw. It's great for a BBQ or get-togethers. Feel free to make a smaller amount and adjust the seasonings :)