Ingredients
SERVINGS: 4-6 Serving(s)
- ½ bag of kale
- 1 cup vegan Thai Peanut Sauce
- 1 bag frozen peas
- 1 red pepper, chopped
- 1 small English cucumber (seedless)
- 2 cups purple rice or quinoa, cooked and still hot
- 1 can of low sodium beans (any bean is fine)
- 2 tablespoons of coconut aminos or gluten-free soy sauce
- 2 tablespoons ginger paste or freshly grated ginger
- 3 green onions, sliced
- 1 bag shredded carrots
- a handful of roasted peanuts
- a few dashes of chili oil (optional)
Preparation
In a large bowl, combine all ingredients except the purple rice.
While the rice is still hot, pour it over the salad and place a clean kitchen towel on top of the bowl.
Let it sit for at least 15 minutes so that the steam softens the kale, then remove the towel.
It's best to let the salad sit for at least half an hour...if you can wait that long! Serve at room temperature or chilled.
