Serves 2

For Dressing:

• ½ cup creamy peanut butter

• 2 tablespoons lime juice

• 2 tablespoons rice vinegar

• 2 tablespoons soy sauce

• 1 tablespoon honey

• 2 teaspoons sesame seed oil

• 1-2 teaspoons sriracha

• 2 teaspoons fresh ginger, minced

• 2 cloves garlic, minced

• 3-4 tablespoons water (start with 3 tablespoons and add a 4th if your dressing is too thick)

• 2 tablespoons olive oil

• Red pepper flakes, to taste, for added spiciness (optional)

For Salad:

• 2-3 handfuls salad greens, per person

• ½ cucumber, halved, seeded, and cut into thin strips

• ½ bell pepper, cut into thin strips

• 1-2 carrots, julienned

• 1 cup red cabbage, shredded

• ¼ cup onions, thinly sliced

For Garnish:

• 4-5 tablespoons cashews, coarsely chopped

• 2 green onions, thinly sliced

• ¼ cup fresh cilantro, chopped

• Sesame seeds

For Dressing:

1. Add all of the ingredients for the dressing to a food processor. Blend until smooth and everything is combined. Taste and season to your preferences.

For Salad:

1. Add 2-3 handfuls of salad greens to each plate. In a circle along the outside edge of each plate, add the cucumber slices, sliced bell peppers, julienned carrots, shredded red cabbage, and sliced onions.

2. Sprinkle liberally with the chopped cashews, green onions, cilantro, and sesame seeds. Drizzle the peanut dressing over top.

3. Enjoy!