Name: Thai Peanut Salad
Ingredients: 1 12 ounce package kelp noodles; ½ cup shredded carrots; 2 cups red cabbage, shredded; 5 scallions, chopped (green part included); 6 leaves Romaine lettuce, chopped; ½ cup edamame; Sunflower seed sprouts; Peanuts for garnish; ¼ cup peanut butter; 2 Medjool dates; 1 small clove garlic; 1 Tbsp toasted sesame seeds; ¼ tsp chili flakes; Juice from half a large lime; ¼ tsp cumin; 1 small piece of ginger; 1 Tbsp chopped cilantro; Water to thin

By Katherine Nilbrink, MA

(1)

A colorful, crunchy Thai inspired salad that will brighten up any meal.

Low Sugar Raw

Ingredients

Salad

1 12 ounce package kelp noodles
½ cup shredded carrots
2 cups red cabbage, shredded
5 scallions, chopped (green part included)
6 leaves Romaine lettuce, chopped
½ cup edamame
Sunflower seed sprouts
Peanuts for garnish

Peanut Sauce

¼ cup peanut butter
2 Medjool dates
1 small clove garlic
1 Tbsp toasted sesame seeds
¼ tsp chili flakes
Juice from half a large lime
¼ tsp cumin
1 small piece of ginger
1 Tbsp chopped cilantro
Water to thin

Instructions

Peanut Sauce

1. Place all ingredients (except cilantro) in a high-speed blender, and blend until smooth.
2. Add cilantro and briefly mix – keeping the cilantro in pieces vs. totally blended into the sauce.

Salad

1. Place all ingredients in a large bowl and toss until mixed well.
2. Add dressing and toss until well coated. Sprinkle with 1 tbsp peanuts on each serving.