Crunchy Thai Salad with Creamy "Peanut" Dressing

hummusapien.com

Kelly Kittel Sandy

subheading: For the dressing:

¼ cup sunflower seed butter (can sub peanut butter)

1 tbsp raw apple cider vinegar

2 tbsp extra virgin olive oil

2 tbsp lemon juice

1 tbsp tamari (certified GF if necessary)

3 tbsp raw honey or maple syrup

1 clove garlic, minced

1-inch knob of fresh ginger, peeled and chopped

¼ tsp fine sea salt

¼ tsp crushed red pepper flakes

¼ cup water, or more to thin

subheading: For the salad:

2 heads of romaine lettuce, shredded (I used 1 large head)

½ head cabbage. or 1 (12-ounce) bag

3 carrots, shredded

1 red bell pepper, chopped

½ cup sunflower seeds (I used roasted cashews)

Directions at hummusapien.com

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