Cabbage Carrot Salad with Sassy Peanut Dressing from the candida diaries
For the veggies:
Shred 1/2 a head of purple cabbage, grate a carrot or two plus about 1/3 of a medium white onion, thinly sliced (I forgot the onion!)
Make the dressing by whisking together approximately:
1/2 cup peanut butter (I used crunchy)
a shy Tablespoon of sesame oil
1 teaspoon tamari plus salt to taste (I didn’t add salt)
2 teaspoons apple cider vinegar or 1 teaspoon each: mirin and brown rice vinegar
4 drops of liquid stevia (I just put a splash of maple syrup)
pinch of five spice powder (omitted)
1 teaspoon of powdered or juiced ginger
srirracha and/or ground hot pepper to taste (I went a bit heavy on the cayenne and loved it)
juice of one lime (I used lemon b/c that is what I had)
Add water to desired consistency at the end, taste and adjust flavors.
Add the dressing to the shredded veggies and toss to coat evenly.
Serve on a bed of lettuce and garnish with chopped parsley and salted, toasted sunflower seeds.
To make this into a more filling meal add cooked chicken, tempeh or tofu!