Asian Cabbage Salad with Peanut Dressing (Crunchy & Easy)

Ingredients

• 3 cups green cabbage (shredded)
• 3 cups red cabbage (shredded)
• 1 cup carrots (grated)
• 1 cup red bell pepper (thinly sliced)
• ½ cup green onions (thinly sliced)
• ¼ cup cilantro (chopped, substitute mint, parsley, or skip)
• ¼ cup toasted peanuts (or cashews, crushed)
• 1 cup edamame (optional for extra protein)
• ½ cup creamy peanut butter (we use 100% natural)
• ⅓ cup soy sauce (reduced-sodium)
• 3 tablespoons lime juice ()
• 2 tablespoons maple syrup ()
• 1 clove garlic (chopped)
• 1 teaspoon ginger (chopped, optional)
• 2 to 4 tablespoons water (to thin)

Steps

1. Make the dressing: Blend peanut butter, soy sauce, lime juice, maple syrup, garlic, and optional ginger until smooth. Add 2 to 4 tablespoons of water and blend again until the dressing is creamy and pourable.You can use an immersion blender or standing blender.
2. Prep the vegetables: Add the green cabbage, red cabbage, carrots, bell pepper, green onions, and cilantro to a large bowl.
3. Toss the salad: Pour about half of the dressing over the salad. Toss well until everything is evenly coated. Add more dressing as you like.
4. Finish and serve: Top with chopped peanuts. Serve right away for the best crunch. Add lime wedges on the side for extra freshness. Make it a meal with 1 cup edamame, baked tofu, shredded cooked chicken, or shrimp.

Source

theplantbasedschool.com