Crunchy Peanut Salad

by Local Plant Eater

This salad is full of fresh, crunchy vegetables and a delicious creamy peanut sauce made with minimal ingredients!

This sauce is great to use in other salads or noodle dishes. I wouldn’t judge you if you put it on everything, as long as you don’t judge me because that’s what I’ve been doing! 😉

You will need:

2 cups of kale microgreens from @ortalizafarms

1 cup cucumbers, chopped

1/2 cup fennel microgreens from @ortalizafarms, chopped

1 cup green cabbage, chopped

1/2 red onion, diced

Handful of mint, chopped

1-2 cups of arugula microgreens from @ortalizafarms

Peanut Sauce

1/2 cup all-natural peanut butter (crunchy or creamy)

1/4 cup rice vinegar 

2 1/2 teaspoon sesame seed oil

1 1/2 teaspoon maple syrup

1 clove of garlic, sliced

1 tablespoon coconut aminos 

Pinch of pink salt

How to:

  1. Wash and chop up all of your vegetables and place them all into a large salad bowl.
  2. In another medium-sized dish, combine your peanut sauce ingredients. Use a whisk to ensure it is combined well. It should become very creamy and thick. If it’s too thick, add 1-2 tablespoons of water.
  3. Add your dressing into a mason jar + pour it over your greens. Store your dressing in the fridge if there is any leftover.

 If there is any leftover salad that has dressing on it, store it in the fridge and enjoy it the next day in a wrap, or add more of your peanut sauce!

Be sure to save this for later to enjoy this delicious salad all Summer long and tag me us Instagram or Facebook @ortalizafarms @localplanteater when you try this out!

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