20-minute Asian Kale Salad
minimalistbaker.com
minimalistbaker.com
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Ingredienser

  • 1 large bundle finely chopped kale (organic when possible | ~5 cups or 330 g)
  • 1 cup (110 g) finely grated carrots (I use this mandolin | ~ 2 large carrots)
  • 2 cups (140 g) finely shredded red cabbage (I use this mandolin | ~ 1/2 small cabbage)
  • 1/4 cup (64 g) creamy cashew butter (or sub almond or peanut butter)
  • 1/4 cup + 1 Tbsp (75 g) chili garlic sauce
  • 1/4 cup (60 ml) toasted or untoasted sesame oil
  • 3 Tbsp (45 ml) maple syrup
  • Healthy pinch sea salt or 1 Tbsp tamari
  • 1 15- ounce (425 g) can chickpeas
  • 2 Tbsp (30 ml) canola or untoasted sesame oil
  • 1 Tbsp (15 g) white or yellow miso paste (ensure vegan friendly)
  • 2 tsp maple syrup
  • 1 tsp chili garlic sauce

Instruksjoner

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