Just because I felt like uggghhh today. I blame it all on stress. There’s no other times I crave chocolate...copious amounts of it. So this week I just need to take it easy.
This recipe is one of the more simpler Thai salads. It’s chock full of vegetables and fresh herbs, with a traditional peanut sauce to toss it all up in!
cabbage + kale thai salad
serves 2-4, 20-30 mins total time
1 bunch kale, ribs removed and chopped
1/4 - 1/2 red cabbage, sliced and halved
2 small carrots, peeled and thinly sliced
1 bunch scallion, sliced
1/2 red cabbage, thinly sliced
2 cups mung bean sprouts
2 tablespoons fresh cilantro, chopped
1/4 cup natural peanut butter
2 limes, juiced
2 tablespoons tamari soy sauce
2 tablespoons water
1 tablespoon maple syrup
1/2 tablespoon toasted sesame oil
1 teaspoon sriracha
1 teaspoon fresh grated ginger
1 teaspoon minced garlic
Combine all dressing ingredients in a small bowl. Gently stir until combined and smooth. It might be hard to stir the peanut butter at first, using a fork may be best.
Make sure all your veggies are chopped into bite-size pieces and toss in a large bowl to combine. Cilantro and top with dressing. Mix until all ingredients are well coated. Chill for a few moments if you’d like before enjoying.