2 cups red cabbage, shredded
2 cups green cabbage, shredded
2 cups napa cabbage, shredded
1 cup carrots, julienned
5 oz bell peppers , of your choice, julienned
3 oz red onions, or yellow onions, julienned
⅓ cup cilantro, chopped
For Dressing:
⅓ cup peanut butter, smooth or crunchy
2 tbsp lemon juice, or lime juice, plus more as needed
2 tbsp rice vinegar
1 tbsp fish sauce, plus more as needed
2 tbsp honey
1½ tbsp muscovado sugar, or brown sugar, plus more as needed
2 tsp sesame oil
1 tsp chili-garlic paste, or sriracha, plus more as needed
1 tbsp ginger, fresh, peeled, minced
1 garlic clove, minced
To Serve:
½ tsp mixed sesame seeds, per serving
½ tsp peanuts, roasted, crushed, per serving
In a large bowl, combine all the vegetables together and set them aside in a chilled area.
Combine all ingredients for the dressing and puree until smooth. Balance the taste of the dressing with fish sauce, chili-garlic paste or sriracha, muscovado or brown sugar, and lime or lemon juice. The dressing should have a balance of sweetness, sourness, heat, and acidity. Set aside in a chilled area.
When both dressing and salad are chilled, add enough of the salad dressing to coat the vegetables. Mix until evenly incorporated.
Transfer into serving containers of your choice. Garnish with sesame seeds and crushed peanuts. Serve cold!
Sugar: 18g
:
Calcium: 144mg
Calories: 296kcal
Carbohydrates: 33g
Fat: 16g
Fiber: 5g
Iron: 2mg
Potassium: 662mg
Protein: 10g
Saturated Fat: 2g
Sodium: 270mg
Vitamin A: 5247IU
Vitamin C: 39mg
