Thai Crunch Salad with Peanut Sauce (Vegan!)

subheading: UNITS USM ½X:

4 cups shredded Cabbage ( green, purple or napa)

1 cup shredded (or matchstick) Carrots

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 to 2 cups veggies of your choice- sliced cucumber, radish, matchstick kohlrabi, matchstick jicama, snap peas, grated turnips, or shredded green papaya, or sliced mango.

1 cup chopped fresh herbs- mint, basil, or cilantro ( a combo is nice)

½ cup-¾ cup sliced scallions ( or chives) sliced on the diagonal ( or sub thinly sliced red onion)

½ cup crushed roasted peanuts (or cashews)

Peanut Dressing

1 orange, both zest and juice ( 1 tablespoon zest, ⅓ cup-1/ 2 cup juice)

1 lime, juice ( ¼ cup)

3 tablespoons honey, maple, agave or brown sugar

2 garlic cloves

3 thin sliced disks of ginger (about 1 ½ tablespoons)

¼ cup olive oil

1 tablespoon toasted sesame oil

1 tablespoon soy sauce or Braggs Liquid Amino Acids (GF)

1 tablespoon rice vinegar

½ to 1 teaspoon sambal (red chile paste) or sriracha sauce

½ teaspoon salt, more to taste.

¼ cup peanut butter (or roasted peanuts)

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