chop one cup of carrots
one cup of green papaya
one cup of cucumber (peeled, seeded, and sliced)
two cups of bok choy
one sliced red chilli pepper
two cooked chicken breasts (shredded or cut into small pieces)
one chopped cup of mint
one slivered almond (or peanut) cup
three cups of green cabbage.
Instructions:
Make the dressing: Whisk all the ingredients for the dressing together in a bowl or give them a shake in a mason jar. You can microwave the peanut butter for 10-15 seconds to soften it for easier mixing if needed.
Mix the salad: Add all the salad ingredients to a large bowl along with the dressing. Toss everything well, serve, and enjoy!
Notes:
I would leave the dressing off the salad and toss as needed if you plan to have leftovers. After a day in the dressing, the vegetables lose their crunch and become less tasty.
Store this salad in the refrigerator in an airtight container for up to 4 days.
Nutrition Information
Serving: 1servingCalories: 166kcal (8%)Carbohydrates: 12g (4%)Protein: 10g (20%)Fat: 10g (15%)Saturated Fat: 1g (6%)Cholesterol: 18mg (6%)Sodium: 290mg (13%)Potassium: 413mg (12%)Fiber: 3g (13%)Sugar: 7g (8%)Vitamin A: 3805IU (76%)Vitamin C: 41mg (50%)Calcium: 64mg (6%)Iron: 1mg (6%)
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