Asian-inspired chop salad

ingredients

for salad (see note on quantities):

• 1/2 cabbage, purple
• 1 bunch cilantro (or sub parsley)
• 1 carrot
• 1 cucumber
• 1/2 bunch green onion greens, some whites
• 1.5 bell peppers

for dressing:

• whites from most of full bunch of green onion
• 7 cloves of garlic
• 1 tbsp vinegar
• 1 tbsp soy sauce
• 4 tbsp peanut butter
• 4 tbsp warm water
• 1 tbsp sesame oil
• 1 tbsp lime juice
• 2-3 tbsp ginger
• hot sauce to taste

for crunchies:

• 1 block firm pressed tofu
• 1 can chickpeas
• asian 5 spice blend
• soy sauce
• oil

notes

the dressing + crunchies should be enough to double the salad recipe, but if you don't want hella leftovers just make the normal amount - it should make like 3-4 servings.

directions

if making crunchies, cover cut tofu in soy sauce. oil and 5 spice on both. put on air fry 400Fish for like 20ish minutes

chop everything in the way that calls to your heart. I often use the cutty bois from my food processor, and the cheese grater for the carrots.

if you want more instruction - cut cucs into 4-6 pieces long wise then 1/2 cm. cut bell peppers v thin but could keep longish chunks. mmmmmm,, yeah.

for the sauce combine peanut butter and warm water w spoon in a blender cup, then blend w/ everything else.

combine an amount of each as you see fit

enjoy!!