This salad is a perfect blend of Thai and fresh veggies. You can substitute almond butter in place of peanut butter for allergies as well. This dressing makes a great dipping sauce as well for chicken and veggies. I omit the vinegar when used as a dip!
Shredded chicken, optional
Spring lettuce mix
Julienned carrots, carrots and cucumbers
Crushed peanuts, optional
1/4 c. raw peanut butter, smooth style or almond butter
1/4 C. honey
3 T. coconut aminos
4 cloves minced garlic
2 T. Avocado oil
3 T. water
2 T. Rice vinegar or ACV
Pinch of cayenne pepper to taste or Red Thai chili paste
Mix all ingredients in a sauce pan on medium heat, whisked until just blended. It will thicken a bit as it sits. Add more water if needed.
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