Kale & Cabbage Pad Thai Salad

eatingbirdfood.com

Kissa Batul

I like food in my belly all the time!

½ small head of green cabbage, thinly sliced

1 bunch of kale, thinly sliced

1 cup chopped red onion

1 cup thinly sliced red bell pepper

2 carrots, peeled and thinly sliced

1 to 2 Tablespoons chopped fresh cilantro

1 (15 oz) can chickpeas, rinsed and drained

subheading: LIGHT PAD THAI DRESSING:

¼ cup natural peanut butter

juice of 2 limes (about 4 Tablespoons)

2 Tablespoons Bragg’s Liquid Aminos (or low-sodium tamari)

2 Tablespoons water

1 Tablespoon maple syrup

½ Tablespoon toasted sesame oil

1 teaspoon sriracha (or more depending on your taste)

1 teaspoon fresh grated ginger

1 teaspoon minced garlic

Directions at eatingbirdfood.com

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