Ingredients

For dressing:

1/3 cup peanut butter

1 1/2 Tablespoons tamari

juice of 1 lime (1 1/2 Tablespoons) (or rice vinegar if you don’t have a lime)

2 teaspoons sambal oelek (or Thai sweet chili sauce)

1/4 cup water

1 cup sugar snap peas, chopped

1 cup carrots, sliced

2 cups red and yellow bell pepper, chopped

1 cup cherry or grape tomatoes, halved

2 cups red cabbage, thinly sliced

1 cup cucumber, chopped

1/2 medium avocado, diced

1/4 cup green onions, thinly sliced

Garnish: 1/4 cup chopped peanuts (optional)

Optional: Baked tofu*

Directions

Combine all dressing ingredients in a blender, food processor, or by stirring in a bowl. Combine all salad ingredients and top with dressing. Top with peanuts or other nuts (optional) as a garnish and serve.

 

*For baked tofu: slice 2 packages of firm tofu (non-GMO and/or organic) into blocks and press between 2 towels to squeeze out some of the water. Cut into cubes, toss with olive oil, and bake in the oven at 350 degrees until golden, stirring once or twice.