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How this works
Servings: 4 people
Calories: 0.599kcal
Ingredients
Peanutsauce
- 1/4 cup creamy peanut butter
- 3 Tbsp gluten-freerice vinegar
- 1 Tbsp maple syrup, or to taste
- 2 Tbsp fresh lime juice
- 2 Tbsp tamari or coconut aminos
- 1 Tbsp grated peeled fresh ginger
- 1 tsp toasted sesame oil
- 1/4 tsp freshly ground black pepper, or to taste
- 2 cloves garlic, minced
- 1/4 cup water
- 1/2 tsp crushed red pepper flakes (optional)
- Sea salt
Salad
- 3 cups finely shredded cabbage
- 1 cup shredded carrots
- 1 cup cooked chick peas, drained; if using canned, drained and rinsed
- 1 cup chopped cucumbers
- 1 cup shredded jicama
- 1 cup diced red and/or yellow bell pepper
- 1/2 cup chopped toasted pecans
- 2 Tbsp chopped fresh basil
Instructions
- For peanut sauce, in small bowl, whisk together all ingredients up to the water. Whisk in 1 Tbsp of water at a time until the consistency is just pourable, about 1/4 cup total. Season to taste with red pepper flakes, if using, salt, and more black pepper. Set aside.
- For salad, in large bowl, combine all ingredients. Drizzle the dressing over the salad and toss to combine.
Nutrition
Calories: 0.599kcal | Carbohydrates: 56.7g | Protein: 19.5g | Fat: 36.7g | Sodium: 329mg | Fiber: 17.8g | Sugar: 18g
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