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Kale & Cabbage Pad Thai Salad


  • 1/2 small head of green cabbage, thinly sliced

  • 1 bunch of kale, thinly sliced

  • 2 carrots, peeled and thinly sliced

  • 1–2 Tablespoons chopped fresh cilantro

  • 1 cup chopped red onion

  • 1 cup thinly sliced red bell pepper

  • 1 (15 oz) can chickpeas, rinsed and drained

  • 1/4 cup natural peanut butter

  • juice of 2 limes (about 4 Tablespoons)

  • 1 Tablespoon maple syrup

  • 1/2 Tablespoon toasted sesame oil

  • 2 Tablespoons Bragg’s Liquid Aminos (or low-sodium tamari)

  • 2 Tablespoons water

  • 1 teaspoon sriracha (or more depending on your taste)

  • 1 teaspoon fresh grated ginger

  • 1 teaspoon minced garlic


  1. Combine all dressing ingredients in a glass jar. Shake until combined (as well as smooth).

  2. Make sure all your vegetables are chopped into bite-size pieces and toss in a large bowl to combine. Add chickpeas then top with dressing. Mix until all of the ingredients are coated well, serve and enjoy!

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