My husband and I are hosting our first Thanksgiving this year! I've been doing some experimenting with recipes to get ready and to ease some of my anxiety. 😁I've been working on this Asian Ginger Salad for awhile now and feel like it's ready to add to our menu! Recipe below 👇.
3 inch cube of fresh ginger
3 garlic clove
3 T chunky peanut butter
1 1/2 T coconut oil
2-3 medjool dates
6 green onions (whites and greens)
5 T tamari (or soy sauce)
1-2 T water, add more as needed to liquify
1 T sesame oil
Dash red pepper flakes or hot sauce
S and P to taste
I threw all this in the blender and then poured it over 1/3 head of purple cabbage (shredded), handful of kale (finely chopped), 2 carrots (shredded), about a cups worth of chopped broccoli and a handful of raisins.