Ingredients

Thai Peanut Dressing

· ¼ cup tamari or regular soy sauce

· ¼ cup white vinegar

· 3 tbsp finely minced ginger

· 3 tbsp olive oil

· 2 tbsp almond butter

· 2 tbsp Hoisin sauce

· 1 tbsp toasted sesame oil

· 1 tsp spicy chilli oil

· 2-3 tsp sriracha

· ½ tsp sea salt

· 3 chopped green onions

· 2 tbsp chopped chives

For the Salad

· Red & orange bell peppers

· Pre-mixed kale salad or you could also use shredded cabbage + shredded kale if you can’t find a mix in your area.

· Broccoli slaw

· Shredded carrots

· 1 cup chopped cilantro

· 1.5 cups frozen edamame, thawed

· Thai lime and chili cashews, roughly chopped

· 2 tbsp chopped chives as garnish

Method

For the dressing, mix all ingredients in a small mason jar. Secure the lid and shake vigorously. Set aside. For the salad, simply chop all your veggies and add to a plastic zip lock bag. Coat the entire peanut dressing with the veggies into the large plastic bag, seal, and shake vigorously until well combined. Adjust amount of dressing as needed. Garnish with chopped chives and Thai chilli lime cashews. Pour into bowls and enjoy.