Spicy Thai Salad

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Crunchy, sweet cabbage wrapped in a spicy peanut sauce, collides with colorful carrots, bell peppers and cilantro.  This salad is a cinch to make if you have a head of cabbage and some cold cooked rice in your fridge.

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You can add whatever veggies you have on hand but I like the sweetness of shredded carrots and bell peppers.  Green onions add zest.

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A spicy, garlic and ginger spiked sauce has a boost of protein from the peanut butter and a kick from a generous dollop of Sriracha.

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Spicy Thai Salad

1 c. chopped cabbage

1 carrot, shredded

1/4 of a bell pepper, chopped

1/2c. cold cooked rice

1 scallion, chopped

handful of chopped cilantro

Sauce:

1/2 c. peanut butter

1/4 c. tamari

1/4 c. rice wine vinegar

1 T. olive oil

2 T. Sriracha

1 T. fresh minced ginger

3 cloves fresh minced garlic

2 T. honey

 

Combine the vegetables and the cooked rice in a bowl.  Place all of the sauce ingredients in a blender and blend until smooth and creamy.  Pour the sauce over the vegetables and toss to combine.  Sprinkle additional cilantro over the top and serve.

 

 

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