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Asian Salad

asian chopped salad with dressing 2


 

I like to make a large serving of salad to have throughout the week. Lately I have been hooked on Asian salad with Ginger-Peanut Butter Dressing.

 

Like most recipes, there are so many variations on this salad but this is how I made it:

For the Salad

3 cups of chopped green cabbage

3 cups of chopped purple cabbage

1 head of broccoli, chopped

1 cup of shredded carrots

1 cucumber, julienne

Dressing

3 tablespoons creamy peanut butter

2 tablespoons unseasoned rice vinegar

1 tablespoon soy sauce ( I used Tamari)

fresh juice from one lime

3 tablespoons olive oil

1/2 cup honey

1 large clove garlic

ginger (don’t have an exact amount. I love ginger so I used A LOT)

 

Combine all the ingredients for the salad in a mixing bowl. Add the ingredients for the dressing into a blender or food processor and blend until creamy. Add dressing to the salad and toss until the salad is fully coated.

 

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