Rainbow Power Kale Salad with Peanut Dijon Dressing

• Vegan
• Gluten free

• Produce

  • 2 cups Broccoli florets
  • 1/2 head Cabbage, purple
  • 1 1/2 cups Carrots
  • 1 (14.5 ounce can Chickpeas
  • 3/4 tsp Garlic
  • 1 large bunch Kale
  • 1/2 Lime
  • 3/4 cup Peanuts
  • 1 Red bell pepper

• Condiments

  • 1 tbsp Dijon mustard
  • 1/2 tbsp Maple syrup
  • 2 tbsp Peanut butter

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Liquids

  • 3 tbsp Water

Found on withsaltandwit.com

Description

Ingredients

• 1 large bunch kale, finely chopped
• 1 red bell pepper, diced
• 1 1/2 cups julienned carrots
• 1/2 head purple cabbage, sliced
• 2 cups finely chopped broccoli florets
• 1 (14.5 ounce) can chickpeas, drained & rinsed
• 3/4 cup peanuts
• 2 tablespoons peanut butter
• 1 tablespoon olive oil
• 1/2 lime, juiced
• 3 tablespoons water
• 1 tablespoon dijon mustard
• 1/2 tablespoon maple syrup
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 teaspoon garlic

Directions

• Toss all kale, red bell pepper, carrots, cabbage, broccoli and chickpeas together in a large bowl. Set aside.
• In a small blender, prepare the dressing.
• When ready to serve, add 2 tablespoons, per serving, over the salad and toss. Top with chopped peanuts.

Nutrition