vegetarian | gluten free | egg free | dairy free | vegan

15 minutes or less

What You’ll Need:

For the salad:

1 large bunch of kale

1/2 bag slaw mix, any variety OR 1/2 small cabbage, shredded

For the dressing:

1/4 rice wine vinegar

1/4 c olive oil

1/4 c all natural peanut butter (no Jiff here guys, like for real)

2 Tbsp pure maple syrup

3 Tbsp Tamari

OPTIONAL: 1 Tbsp Sriracha

1/2 c dry roasted, unsalted peanuts

If using large leaf kale, tear from stem and (literally!) massage through your fingers as you drop into a large bowl.

Toss kale with slaw mix and divide evenly into (4) containers for grab and go lunches throughout the week.

Prepare dressing by combining ingredients in a small food processor or blender. Puree until smooth.

Top each salad with peanuts. Toss greens with dressing just before serving.

Serves 4.