Description
A delicious Thai Chopped Salad using green and purple cabbage, kale, broccoli, carrots, green onion, cilantro, mandarine oranges, and sliced almonds tossed in a simple almond butter dressing for a fresh and crispy plant-based meal!
Ingredients
- 2 cups chopped red cabbage
- 2 cups chopped green cabbage
- 4 cups chopped kale
- 2 cups chopped broccoli
- 1/2 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 1/2 cups canned mandarine oranges, drained
- 1/2 cup sliced almonds
Thai Almond Butter Dressing
- 3/4 cup almond butter
- 1/4 cup water (plus more if desired to thin the dressing)
- 1/4 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
Instructions
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.
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!
Notes
* This is a sponsored post written for Calphalon using the Calphalon Precision Self-Sharpening 15-Piece Cutlery Set.
** You can add the dressing to the large salad bowl and toss before serving if you think you will finish the salad in one sitting, but any leftover salad will get soggy and lose its crispness if stored with the dressing already mixed in.
- Prep Time: 20 minutes
- Additional Time: 0 hours
- Cook Time: 0 hours
- Category: Salads
- Cuisine: American