Gluten Free Vegan Living

Ingredients

• 4 c napa cabbage, red cabbage, or lettuce (or a combination)
• 1 carrot, julienned
• 2 green onions, sliced
• ¼ – ½ c edamame
• ½ cucumber, sliced or diced
• Thai Peanut Dressing
• crushed peanuts (optional garnish)
• cilantro (optional)
• lime wedges (garnish)

Instructions

1. Toss cabbage/lettuce, carrot, green onions, edamame, and cucumber together in a salad bowl, then top with Thai Peanut Dressing, crushed peanuts, and cilantro (if using), and garnish with a lime wedge. (I also love squeezing fresh lime juice over the salad.)
2. Chef’s Note: For a soy-free version, substitute chickpeas for the edamame.

Ingredients

• 1 tbsp smooth peanut butter
• 1 tbsp warm water
• 1 tbsp sweet red chili sauce
• juice of 1 lime wedge
• 2 tsp low-sodium soy sauce or gluten-free tamari
• 1 ¼ tsp rice vinegar
• garlic powder
• ground ginger
• 1–2 drops Asian hot sauce (e.g., Sriracha)
• 1 tbsp nondairy milk

Instructions

1. In a small, microwave-safe bowl, add peanut butter with water, chili sauce, lime juice, soy sauce or
2. tamari, rice vinegar, a few dashes of garlic powder and ground ginger, plus hot sauce. Microwave for
3. 10–20 seconds (so peanut butter is melty), whisk into a sauce, and then whisk in nondairy milk. Taste, adding more hot sauce as desired.
4. Makes 1/4 cup
5. Chef’s Note: For a richer sauce, substitute coconut milk for the nondairy.