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31Ingredients
50Minutes
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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 fresh mint (chopped)
- 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 (use vegan or gluten free for dietary needs)
- water (to thin)
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Reviews(4)
Angela 3 years ago
It was very fresh and delicious. Great flavors. I am not a pineapple fan so I used fresh chopped Honey Crisp apple instead. Also it takes about 2 hours chop all of the veggies. I may add some fresh sliced jalapeños for my dinner tomorrow for a spicy kick. It makes a load of yummy salad so lots of leftovers. Great dish!
nadwoods 4 years ago
Very yummie! The flavours are delicious but 3 stars because it took me very long to prepare