For the Salad
2 cups organic cabbage, sliced thin
2 cups kale, chopped very small
1/2 cup carrots, shredded or jullian style
1/2 red bell pepper, thinly sliced
1/2 English cucumber, sliced thin
1/2 cup organic sugar snap peas, chopped
2 medium scallions, thinly sliced
Garnish salad with:
1/4 cup fresh cilantro, chopped
1 handful fresh mint, chopped
1/4 cup chopped raw organic peanuts
For the Thai Peanut Dressing
1/4 cup organic creamy peanut butter
2 tablespoons rice or white vinegar
2 tablespoons fresh lime juice
3 tablespoons avocado oil
2 tablespoons tamari soy sauce
2 tablespoons honey
1 tablespoon sesame oil
2 tablespoons warm water
2 garlic cloves
1-inch square piece fresh ginger, peeled
1 teaspoon salt
1 teaspoon crushed red pepper flakes (less if reduced spice is desired)
2 tablespoons fresh cilantro leaves
Add all dressing ingredients to blender. Blend until smooth. Toss salad in dressing, and top with chopped peanuts, and chopped cilantro.
