Chopped Rainbow Salad Bowls with Peanut Sauce

Name: Chopped Rainbow Salad Bowls with Peanut Sauce
Total time: 30 min
Ingredients: 4 cups shredded napa or green cabbage; 2 tablespoons chopped fresh mint; 2 tablespoons chopped fresh basil; 2 cups cooked bulgur (see Tip); 1 red bell pepper, chopped; 4 medium carrots, peeled and chopped; 1 yellow bell pepper, chopped; 1 medium cucumber, chopped; 1 cup canned whole beets, chopped; 2 tablespoons sesame seeds; ½ cup smooth natural peanut butter; ¼ cup reduced-sodium soy sauce; ¼ cup water; 1 tablespoon rice vinegar; 1 tablespoon honey; 1 clove garlic, minced

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www.eatingwell.com

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Total: 30 minutes

Author : Carolyn Hodges, M.S., RDN

Chopped Rainbow Salad Bowls with Peanut Sauce

Instructions

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Step 1

Combine cabbage, mint and basil in a large bowl. Divide the mixture among 4 single-serving lidded containers. Top each with 1/2 cup cooked bulgur and equal parts of red bell pepper, carrots, yellow bell pepper, cucumber, beets and sesame seeds.

Step 2

Whisk peanut butter, soy sauce, water, vinegar, honey and garlic in a small bowl. Divide the peanut sauce among 4 small lidded containers and refrigerate.

Step 3

Seal the salad containers and refrigerate for up to 4 days. Dress with peanut sauce just before serving.

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