Thai Summer Slaw
Cuisine: Salad
Serves: 2
 
Thai inspired shredded salad with creamy almond butter dressing.
Ingredients
  • 4-6 Stalks Kale
  • 1 Cup Purple Cabbage
  • 2 Carrots
  • ½ Cucumber
  • ½ Sweet Pepper
  • 1 Small Mango (Optional)
  • ½ Block Firm Tofu
  • ½ Cup Edamame
  • Handful of chopped cilantro and basil
  • ¼ Cup of cashews
  • 1 Avocado
  • Sesame seeds to garnish
  • Dressing
  • 2 Tbsp Almond Butter
  • ¼ Lime
  • 1.5 Tbsp Maple syrup
  • 2 Tbsp Tamari
  • 1-2 Tbsp water to thin
Instructions
  1. Chop all salad ingredients into fine shreds. I used a spirilizer for the carrot. Feel free to also use a julienne peeler.
  2. Combine dressing ingredients in a small bowl. Add water to thin it out to a desired consistency.
  3. Combine and garnish with chopped cashews, avocado and sesame seeds.
Recipe by Plentyfull Vegan at http://www.plentyfullvegan.com/thai-summer-slaw/