Ingredients

The following ingredients have 8 Servings
  • 5 Cups Broccoli, (cut into small florets)
  • 2 Cups Colelsaw mix ((just the cabbage part, no dressing))
  • 1/2 Cup Water chestnuts, (roughly chopped)
  • 1/3 Cup Green onion, (sliced)
  • 6 Tbsp Roasted salted peanuts, (roughly chopped (almonds for paleo))
  • 1/2 Cup Natural peanut butter ((Almond butter for paleo))
  • 3 Tbsp Coconut oil, (melted)
  • 3 Tbsp Fresh lime juice
  • 2 Tbsp Reduced-sodium soy sauce ((Coconut aminos for paleo and use GF soy sauce if needed))
  • 2 tsp Agave ((honey for paleo))
  • 2 tsp Rice vinegar
  • 1 1/2 tsp Fresh ginger, (minced)
  • Sriracha, to taste ((optional))
  • Salt and pepper

Instruction

  • In a large bowl, mix together all the salad ingredients.
  • In a separate large bowl, whisk together all the dressing ingredients until smooth and creamy. Add a pinch of salt and pepper.
  • Pour the dressing over the salad and mix very well, until the dressing evenly coats the salad. Season to taste with a pinch of salt and pepper if needed.
  • Cover and refrigerate for at least an hour to let the flavors develop. 
  • Devour!