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csa eats! Cabbage Carrot Salad with Sassy Peanut Dressing

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!

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