Asian Salad with Peanut Dressing

Spring is a time of growth and movement. It is the seasonal transition to summer as the natural yang qi or warming energy emerges from the cold and dormant winter. Eating in balance with the seasons promotes digestive health which in turn promotes overall health.

The purpose of moving away from the heavier foods of winter and moving to support the digestion for spring is to clear out the old, leftover slow-moving food in our system and move to eat in a way that supports the energy that awakens in spring. As the trees blossom and create vibrancy and foliage, our diet should be about cleansing to make room for new opportunities. We often do “spring cleaning” of our home. It’s the same idea but for our gut health.

Here is a quick, easy, and delicious recipe for spring that your gut will thank you for!

Ingredients

• 1/4 green cabbage (about 3 cups)
• 1/4 purple cabbage (about 2-3 cups)
• 1 diced cucumber
• 1 cup diced red or yellow pepper
• 1 cup shredded carrots
• 1/2 cup chopped scallions
• 1/2 cup chopped cilantro (can omit if dislike)
• 1/2 cup chopped peanuts or cashews

Dressing:

• 1/4 cup creamy or chunky peanut butter; or substitute almond butter
• 3 tablespoons rice vinegar – can substitute apple cider vinegar
• 2 tablespoons soy sauce- can use lite low sodium soy sauce
• 2 tablespoons honey
• 2 tablespoons lime juice (from 1 lime)
• 1 tablespoon fresh ginger minced or grated
• 1 teaspoon sesame oil
• 2 cloves garlic minced
• 1/8 teaspoon red chili flakes – can add another ¼ tsp if prefer hotter
• Salt and freshly ground black pepper- only as needed

Instructions

1. In a small bowl, whisk together peanut butter, rice vinegar, soy sauce, honey, lime juice, ginger, sesame oil, garlic, and red pepper flakes. Season to taste with salt and pepper. If the dressing is too thick, thin with water, 1 teaspoon at a time.
2. Mix the dressing with the rest of the salad ingredients and enjoy!

Yield: This recipe makes 1 cup dressing, enough for 8 servings (2 tablespoons each). 1 recipe of dressing will dress 8-10 cups salad.

Storage: Store covered in the refrigerator and use within 4 days.

Make the dressing your own: Substitute almond butter for the peanut butter, make it creamier with a splash of coconut milk, or dial up the heat with more red chili flakes.

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