Thai Chopped Salad with Almond Butter Dressing

Name: Thai Chopped Salad with Almond Butter Dressing
Prep time: 20 min
Total time: 20 min
Ingredients: 2 cups chopped red cabbage; 2 cups chopped green cabbage; 4 cups chopped kale; 2 cups chopped broccoli; ½ cup chopped cilantro; 1 cup sliced carrots (pre-shredded); 1 cup chopped green onion; 2 cups sliced cucumber (about 1 large cucumber or 4 mini cucumbers); 1 ½ cups canned mandarine oranges, drained; ½ cup sliced almonds; ¾ cup almond butter; ¼ cup water (plus more if desired to thin the dressing); ¼ cup liquid aminos/gluten-free soy sauce/coconut aminos (for soy free); 1 teaspoon minced garlic; 2 tablespoons rice wine vinegar; 2 tablespoons maple syrup; 1 tablespoon lime juice

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Prep Time: 20 minutes

Total: 20 minutes

Servings: 4

Author : Gina Fontana

Thai Chopped Salad with Almond Butter Dressing

Step 1

Wash all of your produce, then chop the produce using your desired Calphalon Precision Knife. Place the measured produce into a large bowl. Toss everything together, except for the sliced almonds and divide between bowls.

Step 2

Make the dressing by blending all of the dressing ingredients together, adding little bits more water at a time if you desire a thinner dressing consistency, and pour over each individual salad as desired. Garnish with sliced almonds and enjoy!

Thai Chopped Salad with Almond Butter Dressing

Prep Time: 20 minutes

Total: 20 minutes

Servings: 4

Author : Gina Fontana

Ingredients

Instructions

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