ASIAN Ginger Salad

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My husband and I are hosting our first Thanksgiving this year! I've been doing some experimenting with recipes to get ready for the day. 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 👇. 

Dressing:

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.

Healthy Food Ideas, Plant Based Eatingsarah flemingRecipeComment