Crunch Crunch Salad

Serves 4 - 6 as a meal, 8 - 10 as a side

Dressing

⅓ cup peanut butter, creamy or crunchy, unsweetened

¼ cup maple syrup

½ cup rice vinegar

1 lime, juiced and zested

2 tablespoons or about 1 inches of freshly grated ginger

2 cloves garlic, microplaned

2 teaspoon sambal

¼ cup water

Salad

1 small head napa or savoy cabbage, chopped into bite size pieces (about 8 cups chopped)

2 carrots, shaved with a peeler or thinly sliced

1 red bell pepper, thinly sliced

2 persian cucumbers, cut into ½ in coins

2 scallions, thinly sliced

1 cup frozen shelled edamame, thawed 

Tempeh
8 ounces smokey tempeh, crumbled

Olive oil

Garnish

½ cup cup cilantro, roughly chopped

½ cup roasted and salted peanuts, crushed

For the dressing, combine all ingredients in a bowl and whisk until smooth and creamy.

In a skillet over medium high heat, add a drizzle of olive oil and saute the tempeh until warmed through and slightly crisp on the edge. 

Combine all vegetables with half of the cilantro. Toss to incorporate. Top with remaining cilantro, toasted peanuts, tempeh, and dressing. Crunch and crunch until your heart is filled with joy!