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Chinese Cabbage Salad

December 28, 2016 Lee Newlin

Print Recipe
Chinese Cabbage Salad
Servings
people
Ingredients
  • 1/4 cup creamy peanut butter
  • 2 tbsp unseasoned rice vinegar
  • Juice and zest from 1 lime
  • 3 tbsp coconut oil
  • 1 tbsp tamari
  • 2 tbsp maple syrup
  • 2 garlic cloves, rougly chopped
  • 1 tbsp fresh ginger, peeled and roughly chopped
  • 1 tsp sea salt
  • 1 tsp Sriracha sauce adjust to your own heat level
  • 2 tbsp fresh cilantro leaves
  • 4 cups chopped Chinese cabbage toss in a little thinly sliced red cabbage for color
  • 1 red bell pepper diced
  • 1 English cucumber, seeded and thinly sliced
  • 1 cup shredded carrots
  • 2 medium scallions, thinly sliced
  • 1/2 cup loosely packed chopped fresh cilantro
Servings
people
Ingredients
  • 1/4 cup creamy peanut butter
  • 2 tbsp unseasoned rice vinegar
  • Juice and zest from 1 lime
  • 3 tbsp coconut oil
  • 1 tbsp tamari
  • 2 tbsp maple syrup
  • 2 garlic cloves, rougly chopped
  • 1 tbsp fresh ginger, peeled and roughly chopped
  • 1 tsp sea salt
  • 1 tsp Sriracha sauce adjust to your own heat level
  • 2 tbsp fresh cilantro leaves
  • 4 cups chopped Chinese cabbage toss in a little thinly sliced red cabbage for color
  • 1 red bell pepper diced
  • 1 English cucumber, seeded and thinly sliced
  • 1 cup shredded carrots
  • 2 medium scallions, thinly sliced
  • 1/2 cup loosely packed chopped fresh cilantro
Instructions
  1. Combine peanut butter, rice vinegar, lime zest and juice, coconut oil, tamari, maple syrup, garlic, ginger, salt and Sriracha in a food processor and blend until completely smooth.
  2. Add the cilantro pulsing for a few seconds until it is finely chopped.
  3. Refrigerate until ready to serve.
  4. In a separate bowl combine all of the salad ingredients in a large bowl tossing to combine.
  5. Drizzle the peanut dressing sparingly over top and toss; adjust flavor and serve immediately as it can get soggy as it sits.
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