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Thai Cashew Coconut Cauliflower Rice Chopped Salad with Ginger Peanut Dressing
THE FORKED SPOON31Ingredients
40Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. coconut oil
- 4 shallots (diced)
- 4 cloves garlic (minced)
- 5 cups cauliflower (riced, approx 1 cup per serving)
- 1/2 cup full fat coconut milk
- 1 tsp. salt
- 1 pineapple (chopped, 1 can of chopped pineapple would work great here, too)
- 1/2 cup cashews
- 3 stalks chopped romaine lettuce
- 1/2 green cabbage (shredded)
- 1/2 shredded red cabbage
- 2 cups shredded carrots
- 1 small red onion (diced)
- 1 red bell pepper (seeded and finely chopped)
- 1 yellow bell pepper (seeded and finely chopped)
- 1 orange bell pepper (seeded and finely chopped)
- 1 cucumber (large, cut into matchsticks)
- 1 1/2 cups sugar snap peas (chopped)
- 1 cup green onions (chopped)
- 1 cup fresh cilantro (chopped)
- 1/4 cup chopped fresh mint
- 1 cup cashews (chopped)
- 1/2 cup smooth peanut butter
- 2 Tbsp. brown sugar
- 1/4 cup rice wine vinegar
- 2 tsp. sesame oil
- 1 Tbsp. minced fresh ginger
- 2 cloves garlic (minced)
- 1 lime juiced
- 1 tsp. soy sauce
- water (to thin)
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