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chopped rainbow salad bowls with peanut sauce

3.6

(5)

www.eatingwell.com
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Total: 30 minutes

Ingredients

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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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