Asian Rainbow Salad

Salad Ingredients:
4 4 oz. snack cups mandarin oranges or equivalent appr.1 cup (save liquid)
2 cups each: purple cabbage (shredded or chopped fine), kale (chopped or
   diced) carrots (julienned or diced), celery (sliced)
1 red pepper, chopped
1 yellow pepper, chopped
1/2 cup dry roasted peanuts

Dressing:
3 Tbsp almond or other nut butter of choice
3 Tbsp rice vinegar
3 Tbsp soy sauce or tamari or coconut aminos
3 Tbsp reserved mandarin orange liquid
2 Tbsp freshly grated ginger or 1 tsp dry
3 tsp sugar

In a large bowl, add cabbage, kale, peppers, carrots, celery and mandarin oranges. In a separate medium to small bowl, whisk/stir dressing contents to smooth. Stir everything together. Add peanuts. (Add optional green onions, cilantro, jicama, apples etc.) Serve chilled, room temp. or store airtight up to 5 days.

 

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