Thai Carrot Salad
This salad will keep nicely in the fridge as long as you store the dressing and nuts separately and add them only when serving the salad. Prep it on the weekend
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Cooking tools:
- Chef's knife
- Cutting board
- Grater
- Whisk
- Mixing bowl
- Measuring spoon
- Measuring cup
Ingredients
- 2 cloves garlic, minced
- 2 Tbsp. natural peanut butter
- ½ tsp. red pepper flakes
- 1 Tbsp. maple syrup
- ¼ cup lime juice
- 2 Tbsp. pineapple juice
- 1 Tbsp. reduced sodium tamari sauce
- 2 cups kale, chopped
- 2 tsp. sesame oil
- 2 tsp. lime juice
- 4 cups carrot, grated
- ¼ cup red onion, sliced
- ½ cup cashews
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