Crunchy Thai Salad + Peanut Dressing (GF, DF)

It's that time of year!  Salad time!  How great was it to indulge during the holiday season?  I LOVED it but it's time to get back to healthier, more sustainable ways.  Like everyone else, I'm back to the gym and eating right.  I had a satisfyingly long day of batch cooking this past Sunday, making lots of yummy and healthy things.  Like vegetables!  You remember vegetables. 

I also made an especially good peanut dressing. 

There's going to be a lot of leftover cabbage.  I shredded one red and one green head of cabbage and stuffed half into a gallon sized freezer bag, pushed all the air out of it, sealed, labeled and threw it in the freezer for another time.  Cam and I like to make a quick stir fry midweek with ground turkey, shredded cabbage and a simple sauce.  

Serves 6. 

Crunchy Thai Salad + Peanut Dressing

for the dressing

1/3 cup tamari soy sauce

3/4 cup peanut butter (crunchy or creamy)

3/4 cup water

2 tablespoons brown sugar

1 tablespoon fish sauce

1 tablespoon toasted sesame oil

juice of one lime

1 tablespoon apple cider vinegar

for the salad

1/2 head green cabbage, shredded

1/2 head red cabbage, shredded

1 head romaine lettuce, chopped

4 carrots, peeled, shredded

5 scallions, green parts, thinly sliced

1/2 bunch fresh cilantro leaves, chopped

To make the dressing: heat tamari, peanut butter, water, brown sugar, fish sauce, sesame oil, lime juice and vinegar in a small pot and whisk until smooth and sugar has dissolved.  Cool.  

Compose salad and serve with dressing.