INGREDIENTS
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For the dressing:
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2 tablespoons smooth peanut butter
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2 tablespoons water
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1½ tablespoon low sodium soy sauce
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1 tablespoon sesame oil
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1 tablespoon canola oil or grape seed oil
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1 tablespoon rice wine vinegar
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1 tablespoon lime juice, freshly squeezed
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1 clove garlic, finely minced
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½ tablespoon agave or honey or brown sugar
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½ teaspoon Sriracha sauce
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salt and freshly ground pepper
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For the salad:
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250 grams (2½ cups) shredded red cabbage
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135 grams (2 cups) shredded kale
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1 large carrot, shredded
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2 bell peppers (1 red, 1 yellow), thinly sliced
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30 grams (1/2 cup) fresh cilantro, roughly chopped
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155 grams (1 cup) frozen shelled edamame
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1 green onion, thinly sliced
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65 grams (1/2 cup) cashew nuts
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2 tablespoons sesame seeds