Thai Peanut Salad

Ingredients

SALAD

• 1 12 ounce package kelp noodles
• ½ cup shredded carrots
• 2 cups red cabbage, shredded
• 5 scallions, chopped (green part included)
• 6 leaves Romaine lettuce, chopped
• ½ cup edamame
• Sunflower seed sprouts
• Peanuts for garnish
• PEANUT SAUCE
• ¼ cup peanut butter
• 2 Medjool dates
• 1 small clove garlic
• 1 Tbsp toasted sesame seeds
• ¼ tsp chili flakes
• Juice from half a large lime
• ¼ tsp cumin
• 1 small piece of ginger
• 1 Tbsp chopped cilantro
• Water to thin

Instructions

PEANUT SAUCE

• 1 Place all ingredients (except cilantro) in a high-speed blender, and blend until smooth.
• 2 Add cilantro and briefly mix – keeping the cilantro in pieces vs. totally blended into the sauce.

SALAD

• 1 Place all ingredients in a large bowl and toss until mixed well.
• 2 Add dressing and toss until well coated. Sprinkle with 1 tbsp peanuts on each serving.