Peanut Slaw Salad

As soon as warmer spring weather peeks around the corner, I get so excited for salad season! I’ve noticed in the past year that in the cold weather, my body can hardly bear to eat salads, smoothies and other colder dishes. It makes a lot of sense when you think about it, our bodies crave cooling foods in the warmer months and warmer foods in the cooler months.

This week was the real debut of spring weather where we live and I was super eager to try some new salad textures. This recipe was kind of an accident, being in the age of COVID-19, we’ve been trying to be more resourceful and continue to reduce food waste as much as possible. In efforts to use up some veggies and clean out the fridge, the peanut slaw salad was born! Fresh, crunchy, and oh so tasty.

Enjoy this salad as a scrumptious side or turn it into a meal with some grilled chicken.

Ingredients:

Salad:

• 1/2 green cabbage, shredded

• 1 large carrot, thinly julienned

• 1 sweet pepper, thinly sliced

• 2 tbsp sesame seeds

• 1 bunch of green onion, sliced

• 1 Apple (Granny Smith are my favourite for this salad) thinly julienned

Dressing:

• 1/2 cup avocado oil

• 2 Tbsp natural, unsweetened peanut butter

• 1 Tbsp tamari

• Salt & pepper to taste

Directions:

• Prepare the veggies & other salad ingredients and place in a large bowl and mix well.

• In a smaller, separate bowl, prepare the dressing. Pour in the avocado oil first and then the peanut butter, stirring until the dressing has thickened and become well combined. Add the remaining ingredients and stir.

• Pour the dressing over your salad and toss well, coating your mixture evenly. Top with some extra sesame seeds and/or chopped nuts and serve.