Ingredients
- 1/2 cup sliced almonds
- 1 head green cabbage, thinly sliced
- 1 medium red bell pepper, thinly sliced
- 3 medium carrots, shredded
- 1 cup snap peas
- 2 green onions, chopped
- 1 cup frozen shelled edamame, thawed
- 1/2 bunch cilantro, chopped
Dressing
- 1/2 cup rice vinegar
- 1/4 cup maple syrup
- 1/4 cup low-sodium soy sauce
- 2 Tbsp. creamy peanut butter
- 1 clove garlic, minced
- 2 Tbsp. freshly minced ginger
Servings:
Units:
Instructions
- In a large bowl, place cabbage, bell pepper, carrots, snap peas, green onions, edamame and cilantro.
- In a medium bowl, whisk together the rice vinegar, maple syrup, soy sauce, peanut butter, garlic and ginger.
- Add desired amount of dressing to salad and toss to coat. Add the almonds and toss once more.
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