PF Kitchen: Chopped Thai Salad
Ingredients:
2 cups shredded cabbage (green or purple)
2 cups shredded kale
1 small bunch green onions, chopped
1 cup chopped cucumbers
1 cup shelled edamame
1 cup shredded carrots
1 cup chopped bell peppers (red, yellow, orange)
1/2 cup chopped roasted peanuts
2 tablespoons chopped fresh cilantro
For the peanut dressing:
1/3 cup creamy natural peanut butter
1T coconut aminos
1T raw honey
1T fresh lime juice
2 tsp sesame oil
1 tsp chili garlic sauce
3T warm water
Directions:
Place the cabbage and kale in a large bowl. Arrange the onions, cucumbers, edamame, carrots, bell peppers and peanuts on top. Sprinkle with cilantro.
For the dressing: Whisk together the peanut butter, coconut aminos, honey, lime juice, sesame oil, chili garlic sauce and warm water until smooth.
Drizzle the peanut dressing over the vegetables, then serve immediately.
Nutrition
Makes 2 Servings
Calories: 419cal – Carbohydrates 34g – Protein: 21g – Fat: 19g
Reference: www.dinneratthezoo.com
