Thai Kale Salad with Creamy Peanut Sauce

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

Note by BC: modified for WFPB

1 bunch of kale, destemmed and chopped

1 cup cabbage, cut in thin strips

1 red bell pepper, thinly sliced - yellow is great as well

1 carrot, julienned

Optional: mango, diced

subheading: For garnish:

1 avocado

1 green onion, chopped

¼ cup peanuts for garnish, chopped

subheading: Creamy Peanut Sauce:

¼ cup creamy peanut butter

¼ cup water (or more)

juice of ½ lemon

2 tablespoons maple syrup

1 tablespoon tamari or soy sauce

4 cloves garlic , minced

½ inch fresh ginger , grated

½ teaspoon sea salt

Note: Ingredients may have been altered from the original.

Directions at healthiersteps.com

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