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
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 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.