Thai Red Cabbage and Chickpea Salad | Persimmon Tree

Ingredients

• Dressing: ¼ cup peanut or almond butter
• 1 tablespoon sriracha or sambal chili sauce
• ¼ cup lime juice (from about 2 limes)
• 2 teaspoons Bluegrass Soy Sauce
• ½ teaspoon Bourbon Smoked Salt
• warm water, as needed
• Salad: 1 (15 ounce) can chickpeas, drained and rinsed
• ½ a small, red cabbage, thinly shredded
• 2 large carrots, julienned or grated
• 3 scalllions, green part only, chopped
• ½ cup cilantro, roughly chopped (optional)
• ¼ cup roasted peanuts, roughly chopped (optional)