This salad is a great spicy treat to go along with any meal. I like to add extra Sriracha to the salad for added spice. This recipe is gluten free. Sriracha contains anchovies, so it's not quite vegetarian or vegan.
Ingredients
3 cups carrot strings using a julienne peeler
2 cups thinly sliced tuscan kale (also called Lacinato kale)
3 tablespoons creamy peanut butter
1 tablespoons Sriracha (less if you're sensitive to spice)
3 tablespoons almond milk
.5 teaspoon sesame oi
.5 teaspoon extra virgin olive oil
.5 teaspoon apple cider vinegar
.5 tablespoon maple syrup
.5 teaspoon freshly grated ginger
pinch of salt
sesame seeds for garnish
Instructions
Toss carrots and kale together in a large bowl.
Whisk together the remaining ingredients except sesame seeds in a small bowl. Add more milk if necessary to get the desired consistency.
Pour dressing on top of the carrots and kale and toss until fully coated.
