Recipe

Thai Inspired Salad, Vegan And Colorful. Two Portions, Ready

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Thai inspired salad, vegan and colorful. Two portions, ready in 25 minutes, 560 kcal, 23 g of protein! đŸ’Ș

Ingredients:

Salad: 2 cups red cabbage (shredded), 2 medium carrots (shredded), 1/4 cup parsley (chopped), 2 stalks green onion (Chopped), 1/4 cup peanuts (roasted)

Dressing: 1/4 cup peanut butter, 3 tbsp soy sauce , 1 tbsp maple syrup, 1/2 tbsp rice vinegar, 1 tsp sesame oil , 1 tbsp ginger (fresh grated), 1/2 lime juice

Quinoa: 1/2 cup quinoa, 1 cup water

Step 1: Cook the Quinoa
Step 2: To prepare the dressing, whisk together all of the dressing ingredients in a small bowl. Adjust the seasoning to taste if desired.
Step 3: To assemble the salad, in a large bowl, combine all salad ingredients and quinoa.
Drizzle dressing over your salad just before serving and gently toss to combine. Enjoy!
Step 4: This salad keeps well covered and refrigerated, up to 4 days. Store the peanuts separately and combine with the salad just before serving.
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