Farmers Market Salad with Miso Peanut Dressing

summit.foodrevolution.org

TeamJas

subheading: Miso Peanut Dressing:

1 Tbsp organic miso (mellow white or chickpea)

¼ cup organic peanut butter (unsweetened, crunchy or smooth)

2 Tbsps organic tamari (reduced-sodium, or coconut aminos)

1 Tbsp organic rice vinegar (unsweetened)

1 Tbsp maple syrup (or date paste, link in Chef’s Notes)

1 Tbsp lime juice (freshly squeezed)

1 to 2 tsps chili paste (optional, or other hot sauce of choice)

2 tsps ginger (finely minced)

1 tsp garlic (finely minced)

¼ cup water (plus more as needed)

subheading: Salad Ingredients:

2 cups organic kale (stems removed, leaves chopped)

2 cups red cabbage (shredded)

2 cups carrots (shredded)

2 cups organic bell pepper (chopped)

½ cup green onion (sliced)

½ cup cilantro (optional, chopped)

1 batch Miso Chickpea Tofu Croutons (optional, air fried or baked, see Chef’s Notes)

Directions at summit.foodrevolution.org

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