Asian Chop Chop Salad with Peanut Lime Dressing

This one is great because you can make the salad portion and keep it in the fridge for a few days as long as you don't pour the dressing over the whole thing.  I add the dressing to each individual serving right before I eat.  You can also make this a lot spicier if you like that!

Asian Chop Chop Salad with Peanut Lime Dressing

Ingredients for salad:

-1/4 head of red cabbage, chopped roughly into inch cubes

-1 red bell pepper, chopped roughly and seeded

-3 cups lettuce of your choice, chopped roughly

-2 carrots, peeled and chopped into inch long pieces

-big handful of green beans, ends cut off

-1 cup cherry tomatoes

-4 scallions, chopped into 2 inch pieces OR 1 small red onion, roughly chopped

-peanuts to sprinkle on top (optional)

Ingredients for dressing:

-2 tbsp. sesame oil

-2 garlic cloves

-1/4 cup natural peanut butter

-1 tbsp (about 1 inch piece) fresh ginger, peeled

-3 tbsp fresh lime juice

-2 tbsp soy sauce

-2 tsp brown sugar

-1 tbsp (or more) of Sriracha or sambal oelek if you like it a bit spicy

-2 tsp water, to thin out.

Method:

Put each ingredient into the food processor SEPARATELY and pulse 2-4 times until chopped to your satisfaction.

Pour into bowl, fold all chopped veggies together.

Method for dressing:

Put garlic cloves and ginger into food processor to mince finely. Add all other dressing ingredients to food processor and process until well combined and smooth. Put in jar/container with top.

I serve out salad and have each person spoon their desired amount of dressing on top and mix on their own plates... this way the whole salad doesn't get too soggy and people can decide how dressing-y they want it.