My favorite thing to order at Real Food Daily, a vegan restaurant in Los Angeles, is the yin yang salad. We are not vegan, but we go to vegan restaurants because we know there won’t be any issue with dairy accidentally getting into my children’s food. Living allergen-free and going out to eat don’t always work out well, so places like this are safer for us to go to. Most vegan restaurants have gluten free options. I know it can be confusing sometimes when I say dairy free and then post a chicken recipe. With some of my meatless recipes being egg-free I can share recipes with my vegan friends 🙂
As you know, when I try something in a restaurant that was super tasty I have to try to make it at home – thank goodness my taste buds are good to me! Well, most of the time, we won’t go into the flops.
This recipe is delicious on it’s own but will absolutely go with any main dish option you like. Super healthy too, with all that Vitamin C in the cabbage, B12 and protein in the peanut butter. If you are nut-free then just substitute for sunflower butter. Both have the same thick creaminess for the dressing. Sunflower makes for a yummy substitute. Easy and delicious for any night of the week…enjoy!
Makes a large bowl, 6 salad bowls, or 12 sides
For the Dressing:
1/4 cup maple syrup
1/3 cup unsalted peanut butter
2 tablespoons spicy chili sauce
1 tablespoon sesame oil
1 teaspoon kosher salt
Put all ingredients into a mini food processor and mix until smooth.
For the Salad:
1 head organic nappa cabbage, thinly sliced
1/2 head organic red cabbage, thinly sliced
1/2 head organic green cabbage
5 scallions, 1/3 of green stem removed, and trimmed
3 tablespoons chopped fresh flat leaf parsley
1/4 cup roasted peanuts, for garnish
2 tablespoons sesame seeds
Toss all the ingredients into a large bowl, except the peanuts, combine well. Add the dressing, mix well. Serve in salad bowls with some peanuts as garnish.
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