Ingredients

• Ingredients Scale 1x2x3x 1 small head green, savoy or napa cabbage, sliced 1 head romaine, sliced 1/3 head red cabbage, sliced 1 red bell pepper, julienned 1 yellow bell pepper, julienned 1 small cucumber, halved and thinly sliced 2 stalks of celery, thinly sliced 1/2 cup chopped cilantro, loosely packed 2 tablespoons black sesame seeds, garnish 1/4 cup slivered almonds, garnish 8 oz. plain or grilled firm or extra firm tofu, cubed (optional) Peanut Sesame Dressing 1/2 cup apple cider or rice wine vinegar 1/3 cup natural peanut or almond butter 1 tablespoon pure maple syrup (2 if using raw almond butter) 1 teaspoon toasted sesame oil, optional 1 inch knob ginger, grated or minced pinch red pepper flakes or 1 tsp sriracha, optional pinch of pink salt or splash of tamari

Preparation

• Instructions Dressing: In a small bowl, mix your dressing and set aside letting the flavors develop. Taste before serving adding anything you feel it needs. Salad: Prepare your vegetables, place in a large bowl. Pour the dressing over top and toss to coat. Top with sesame seeds and slivered almonds. Alternatively, you can toss and serve adding a drizzle of dressing over top once plated. Serve: Place in individual bowls and serve with optional tofu and extra sesame seeds and slivered almonds. Serves 4 – 6 Store: Leftovers can be stored in the refrigerator for up to 4 – 5 days in a sealed container.