Thai Peanut Salad

I discovered a version of this salad on Instagram and tweaked it a bit to make it my own. I love the dressing, which doubles as a sauce that you could use for a chicken or vegetable stir fry. Store extra dressing in the fridge.

Ingredients:

FOR THE DRESSING:

• 1/3 cup peanut butter
• 2 tablespoons soy or tamari sauce
• 1 1/2 tablespoons rice vinegar
• 1 lime juiced
• 2 tablespoons maple syrup
• 1 tablespoon fresh ginger, grated
• 1/4 -1/2 teaspoon sriracha (optional)
• 2 tablespoons warm water or more to taste for consistency

FOR THE SALAD:

• 1 cup purple cabbage
• 1 cup grated carrot
• 1 cucumber chopped
• 1 avocado sliced
• 1 handful basil, chopped
• 1 cup edamame, shelled
• 4 cups or 1 bag of arugula
• 1/2 cup roasted peanuts

1. In a jar, combine all of the ingredients for the dressing and shake well.
2. To a large bowl, add all of the vegetables. Toss with the dressing and top with the peanuts.