INGREDIENTS:
For the Salad: 3 cups finely shredded red cabbage (approximately ⅓ of a head) 2 cups thawed shelled edamame (mukimame) cups shredded carrots 1 large cucumber, seeded and sliced into half-moons ¼ cup roasted salted peanuts 2 tablespoons sesame seeds 4 sheets roasted seaweed, thinly sliced 1 cup AeroFarms micro bok choy (for topping) ----- For the Peanut Dressing: ¼ cup creamy peanut butter ¼ cup rice vinegar 1 tablespoon + 1 teaspoon soy sauce 1 ½ teaspoons toasted sesame oil ¼ teaspoon ground ginger ⅛ teaspoon granulated sugar 1 to 3 tablespoons water (to achieve desired consistency)INSTRUCTIONS:
1. Prepare the Peanut Dressing:
– In a small bowl or mason jar, combine peanut butter, rice vinegar, soy sauce, sesame oil, ground ginger, and sugar.
– Whisk or shake until the mixture is smooth and pourable. If the dressing is too thick, add water one tablespoon at a time until the desired consistency is reached.
2. Assemble the Salad:
– In a large bowl, combine shredded red cabbage, thawed edamame, shredded carrots, sliced cucumber, roasted peanuts, sesame seeds, and sliced roasted seaweed.
– Pour the peanut dressing over the salad ingredients.
– Toss thoroughly to ensure all components are evenly coated with the dressing.
3. Serve:
– Transfer the salad to serving bowls or plates.
– Top each serving with a generous amount of fresh micro bok choy.
– Optionally, garnish with additional sesame seeds or roasted peanuts for extra crunch.
