Source: Ambitious Kitchen | Serves: 4 | Time: 20 min
Changes: used allspice powder instead of ginge
Recommended change for next time: More heat!
Ingredients
Salad
1 red bell pepper, diced
1 cup shredded #carrots
1/2 small head of red #cabbage, chopped (about 2-3cups shredded cabbage)
1 (15 ounce) can #chickpeas, rinsed and drained
1/2 cup cilantro, finely chopped
1/4 cup finely chopped green onion
1 jalapeño, seeded and diced
Curry peanut butter dressing
1/4 cup peanut butter
1 clove garlic, minced
1 tbsp lime juice or or rice vinegar
2 tbsp coconut aminos
1 tsp allspice powder
1-2 tsp yellow curry powder
¼ tsp red cayenne pepper
¼ tsp ground turmeric
3-4 tbsp warm water, to thin dressing
S&P, to taste
Garnish
Extra cilantro
Sliced green onion
1/4 cup roasted #peanuts
Instructions
In a large bowl, add red bell pepper, carrot, cabbage, chickpeas, cilantro, green onion and jalapeño.
In a small bowl, mix together the dressing ingredients: peanut butter, garlic, lime juice or vinegar, coconut aminos, allspice, curry powder, cayenne pepper, and turmeric. Mix to combine. Add water to thin to make a dressing like consistency that’s easily pourable. Taste and add salt and pepper, as necessary.
Pour dressing over salad and mix well to combine. Garnish with roasted peanuts and cilantro.