Crunchy Peanut Carrot Salad with Date Peanut Sauce

• 份量: 4 servings
• 准备时间: 20 minutes
• 总时间: 20 minutes

配料

Salad

12 ounces coleslaw mix or shredded cabbage

10 ounces shredded carrots

3-4 green onions, chopped

3-5 celery ribbed, very thinly sliced

1 cup chopped cilantro leaves

2/3 cup raw or roasted peanuts

4 medjool dates, pitted and finely chopped

Date Peanut Sauce

2 dates, pitted and chopped + soaked in hot water for 10-15 minutes

1/4 cup sesame oil

2 tablespoons coconut aminos

1/4 cup peanut butter

1 teaspoon ground ginger

1 teaspoon garlic powder

1 tablespoon sriracha

juice of 1 lime

3 tablespoons warm water + up to 1/3 cup additional as needed to thin after blending

kosher salt to taste

步骤

Add the two pitted dates for the peanut sauce to a glass jar or bowl and cover in boiling water. Let sit for 10-15 minutes. Chop up your veggies and set aside.

Add all of the peanut sauce ingredients to a blender or food processor (including the soaked dates) and blend on high speed until completely smooth. If needed, add additional warm water until the sauce is thinned out but still thick like a peanut sauce.

Add all of the chopped veggies, cilantro, peanuts, and dates to a large mixing bowl and cover with the peanut sauce. Mix well to combine.

Enjoy immediately or store in airtight containers in the fridge for up to 4 days. Serve chilled.