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Kale & Cabbage Pad Thai Salad

INGREDIENTS
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
LIGHT PAD THAI DRESSING
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
INSTRUCTIONS
Combine all dressing ingredients in a glass jar. Shake until combined (as well as smooth).
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!