Rainbow Salad with Spicy Peanut Dressings

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This crispy and creamy cabbage gets a good texture of cabbage and carrot, with a boost of vegetable proteins based on edamame and peanuts. Make it even more satisfying with slices of fried tofu, grilled shrimp or chicken. The dressing has a good shovel, but feel free to leave ground red pepper if you prefer soft.

 I N G R E D I E N T S .

 For the dressing room:
1/3 cup (3 fl oz / 80 ml) fresh orange juice
2 tablespoons fresh lime juice
2 tablespoons of sesame oil (not toasted)
3 tablespoons creamy peanut butter without sugar
1 ½ tablespoons reduced sodium soy sauce
½ teaspoon chopped red chili flakes
1 inch (2.5 cm) fresh ginger and peeled

 3 cups (280 g) of thinly sliced ​​red cabbage
3 cups (280 g) chopped Napa or kale
1 cup (155 g) grated carrots (about 2 carrots)
1½ cup (10 oz / 315 g) without skin edamame, thawed when frozen
1/4 cup (45 g) chopped peanuts

 I N S T R U C T I O N S .

 To add the dressings, in a blender or food processor, orange juice, lime juice, sesame oil, peanut butter, soy sauce, red pepper and ginger. Mix until smooth. Stay aside.

 In a large bowl mix the purple cabbage, the cabbage Napa, the carrots and the edamame. Sprinkle with vinaigrette and stir to cover. Sprinkle with chopped peanuts and serve.
Servings for 4 Persons.
Nutritional information (per serving)

 Calories: 311
Protein: 14 g
Total fat: 21 g
Saturated fat: 3 g
Carbohydrates: 22 g
Fiber 8 g
Sugar 9 g
Sodium 305 mg.

 ____________________________________________________________________________________________________________________________
This article is not intended to substitute for informed medical advice. You should not use this information to diagnose or treat a health problem or condition. Always check with your doctor before changing your diet, altering your sleep habits, taking supplements, or starting a new fitness routine. 

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