NUTTY GREEN VEGGIE CRUNCH SALAD #vegetarian #veggies

This nutty green veggie crunch serving of mixed greens positions among my unsurpassed most loved plans. It's crammed with nutritious green vegetables thus, so amusing to eat. The best of the two universes enveloped with one fresh, reviving plate of mixed greens!

Thus, here it is. I'm considering it the Nutty Green Veggie Crunch Salad. Since it's PACKED with all the green veggies, excessively nutty, and ultra fresh and crunchy.

This serving of mixed greens. Gracious, this serving of mixed greens. On the off chance that you make only one formula from my blog this spring/summer, it would be ideal if you given it a chance to be this one. It's pressed with flavor thus, so enjoyable to eat.

Also Try Our Recipe : Lemony basil creamy vegan pasta with broccoli and sundried tomatoes

Ingredients
Salad

• 1/2 large head romaine, washed, patted dry, and shredded
• 1/2 to 3/4 large head green cabbage, cored and shredded
• 2–3 mini cucumbers, thinly sliced
• 1 bunch scallions, ends trimmed and thinly sliced
• 1/2 to 1 bunch cilantro, stemmed and finely chopped
• 1 cup shelled edamame*
• 1/2 cup chopped peanuts, almonds, or sunflower seeds (or a mix of all three—my favorite), plus more for topping

• 2 tablespoons sesame seeds (optional)

Nutty Sesame Dressing

• 3 tablespoons creamy peanut butter, almond butter, or sunflower butter
• 1 1/2 tablespoons pure maple syrup
• 1 1/2 tablespoons tamari**
• 1 1/2 tablespoons rice vinegar
• 1 1/2 tablespoons toasted sesame oil

Instructions

1. For the salad: Add all salad ingredients to a large serving bowl.
2. For the dressing: In a medium mixing bowl, vigorously whisk together all dressing ingredients until completely smooth and emulsified.
3. Pour as much of the dressing over the salad as desired, and toss to coat.
4. Serve immediately and top with more nuts and seeds, if desired.

Notes
*I use frozen shelled edamame. If you do this too, just be sure to thaw it before adding!
**I used regular Tamari. If you use reduced-sodium, you'll want to increase the amount (maybe to 2 tablespoons or so). Also, if you don't need to keep this salad gluten-free, you can substitute soy sauce for the tamari.

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