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people
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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
Ingredients
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Instructions
- 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.
- Add the cilantro pulsing for a few seconds until it is finely chopped.
- Refrigerate until ready to serve.
- In a separate bowl combine all of the salad ingredients in a large bowl tossing to combine.
- 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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