Vegan Thai Chopped Salad

Ingredients

• 3 cups chopped green cabbage
• 2 cups chopped purple cabbage
• 1 cup diced cucumber
• 1/2 cup sliced green onion
• 1 cup diced bell pepper
• 1 cup shredded carrots
• 1/2 cup chopped cilantro
• 1 cup air-fried tofu
• 1/2 cup chopped roasted cashews

Peanut Dressing

• 3 tablespoons soy sauce
• 1/2 cup peanut butter
• 1 teaspoon sriracha
• 2 tablespoons rice vinegar
• 1 tablespoon lime juice
• 1 tablespoon toasted sesame oil
• 1 tablespoon maple syrup
• 1 teaspoon ginger
• 1 teaspoon garlic

Directions

• Add the chopped green and purple cabbage, cucumber, green onion, bell pepper, carrots, cilantro, air-fried tofu and roasted cashews to a large bowl.
• Whisk all the dressing ingredients together until smooth.
• Pour the dressing over the salad and toss until everything is well coated.
• Serve right away, or store in the fridge for up to 5 days.

Recipe by @healthygirlkitchen, via @veganrecipe_4u on Instagram.