Asian Cabbage Salad with Peanut Dressing
Tired of your boring spring mix salad? Thinly sliced cabbage makes this salad crunchy, and perfect to prep for the week, since it doesn’t wilt. This recipe has been my go-to for the last couple of months. I like making a big batch that will last us a couple of days by putting it in a large bowl with the dressing on the side in a mason jar. When it’s time to eat, I grab a couple of handfuls of the salad mix, add my cooked protein and pour the dressing on top! IT’S SO GOOD!
Ingredients for the salad:
1 small purple or green cabbage, thinly sliced
2 large carrots, grated
1/2 cup cilantro, chopped
4 green onions, chopped
Ingredients for the dressing:
1/4 cup peanut butter
2 tbsp. liquid aminos or low sodium soy sauce
1/4 cup rice vinegar, lemon or lime juice
1 tbsp. freshly grated ginger
1 tbsp. honey or maple syrup
3 tbsp. water
1-2 garlic cloves
salt to taste
Place all the ingredients for the salad in a large bowl.
Blend all the ingredients for the dressing in a blender until smooth.
Toss to combine. Garnish with peanut or any nuts you wish.