This recipe makes a large batch so be prepared for a big, delicious salad! It’s perfect for potlucks, parties, or if you would like to have a pre-made salad waiting for you in the fridge during the week. If you can't find Thai chili peppers at your local food co-op or health food store, then check your local Asian Market. You can also substitute the pepper in the dressing with a few pinches of crushed red chili flakes, or just omit the spice altogether.
Ingredients
Salad
1 bunches
lacinato kale
thinly sliced
½ heads
red cabbage
thinly sliced
½ heads
green cabbage
thinly sliced
1 small
sweet onion
sliced into half moons
4 large
carrots
shredded or julienned
1
red bell peppers
cut into thin strips
1 bunches
fresh basil
thinly sliced
1 bunches
cilantro
chopped
1 bunches
fresh mint
chopped
Dressing
⅓ cups
creamy roasted almond butter
½ cups
water
¼ cups
freshly squeezed
lime juice
1 tablespoons
fish sauce
(I use Red Boat)
1 tablespoons
maple syrup
3 cloves
garlic
peeled
1 inches
fresh ginger
1
thai chili peppers
½ teaspoons
sea salt
