Ingredients

The following ingredients have 4 Servings
  • 1/4 cup peanut butter ((68 grams))
  • 1 tablespoon rice vinegar ((12 grams))
  • 2 tablespoons extra-virgin olive oil ((27 grams))
  • 2 tablespoons lime juice ((31 grams))
  • 1 tablespoon tamari ((18 grams; or soy sauce))
  • 3 tablespoons honey ((57 grams))
  • 2 garlic cloves ((8 grams))
  • 1-inch fresh ginger ((5 grams))
  • 1/4 teaspoon salt ((2 grams))
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons water (, or more as needed)
  • 1 romaine heart (, chopped (5 to 6 oz.))
  • 2 cup red or green cabbage (, shredded (5 to 6 oz.))
  • 1 cup shredded carrots ((2 medium; 4.5 oz.))
  • 3 green onions (, chopped (0.7 oz.))
  • 1 red bell pepper (, chopped (3 oz.))
  • 1/2 cup fresh cilantro (, chopped (0.5 oz.))
  • 3/4 cup chopped peanuts or cashews ((optional; for topping))

Instruction

  • To prepare the dressing, add all of the peanut dressing ingredients to a bowl or mason jar, and whisk well to combine. I use a microplane to finely mince the garlic and ginger into the mix, so there won't be any large chunks in the final dressing. Taste and adjust any seasonings to taste, then set it aside.
  • Chop the vegetables, then add them to a large bowl.
  • Add half of the prepared dressing to the bowl of veggies, and toss well. Taste the salad, and add more dressing as needed. (You might not use it all!) Add the chopped nuts, if you'd like extra crunch, then serve right away. Leftover dressing will keep well in an airtight container in the fridge for up to 5 days.