Ingredients

• Ingredients Scale 1x2x3x Salad 2 1/2 cups English cucumbers, thinly sliced and halved or quartered 1 cup carrots, thinly sliced 1 red bell pepper, julienned 2 scallions, thinly sliced 1 small head Napa cabbage (about 2 – 3 cups), sliced 1/4 head of red cabbage, sliced handful peanuts or cashews, for garnish handful cilantro, for garnish (optional) red pepper flakes, for garnish (optional) Citrus Peanut Dressing 3 tablespoons orange juice, lime juice or lemon juice, + more as needed 3 tablespoons raw or natural peanut butter (almond or cashew butter is great too) 1 tablespoon tamari, coconut aminos or soy sauce 1 tablespoon pure maple syrup 1 garlic clove, grated 1/2 teaspoon fresh ginger, grated pinch of red pepper flakes or 1/2 teaspoon sriracha hot sauce (optional)

Preparation

• Instructions Dressing: In a small bowl, whisk together the ingredients for the peanut citrus dressing, set aside allowing the flavors to come together. Then before adding the dressing to the salad, taste for flavor adding anything extra you might like. For a thinner dressing add 1 or 2 tablespoons citrus juice or water. To make it thicker add a tad bit more nut butter. Assemble: Prepare your salad ingredients. Check your dressing for flavor. In a large bowl the napa and red cabbage, scallions, red bell pepper, cucumber, carrots and peanuts or cashews, pour the dressing over top the salad and toss well to coat. Serve in individual bowls, top with peanuts or cashews, and red pepper flakes. Makes 3 – 4 smaller salads, or 2 generous salads Store leftovers in an airtight container for up to 5 days in the refrigerator