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

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!