Rainbow Salad with Peanut Dressing

So easy you’ll want to make it everyday!

Here is what we used for our veggies. These are totally subjective, put in what you like!

We chopped up:

Half a red cabbage.

One romaine heart.

Half a beauty heart radish.

Two yellow peppers.

and shredded two full carrots.

We toasted almonds, pepitas, flax seed, hemp hearts and fried up some tempeh for added crunch and love.

After that’s all chopped and toasted, you can mix all together.

Now it’s time for the dressing!

Add to a blender/nutri bullet/puree machine, whatever you have on hand, or use muscle power with a hand whisk:

1/2 cup peanut butter

2 tbsp coconut aminos or soy sauce

1/4 cup lime juice

2 tbsp Embark Salted Maple (also subjective, use however much you WANT! :)

2 tbsp rice vinegar

1/4 tsp siracha, I didn’t have siracha so I sprinkled in a heavy does of crushed red pepper.

1 clove of garlic, finely chopped (or heavy does of garlic powder)

1 tsp freshly grated ginger.

Blend together until smooth! If you find your sauce is too think, add 2 tbsp of water and continue blending until desired thickness. Add to your salad, and eat that up!