Kale and Cabbage Pad Thai Salad

eatingbirdfood.com

Smayer

½ small head green cabbage, thinly sliced

1 bunch curly kale, thinly sliced

1 cup red onion, chopped

1 cup red bell pepper, thinly sliced

2 carrots, peeled and thinly sliced

1 to 2 Tablespoons fresh cilantro, chopped

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, coconut 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 ginger, grated

1 teaspoon garlic, minced

Directions at eatingbirdfood.com

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