Veggie Chop Salad with Spicy Thai Peanut Dressing

This beautiful salad is packed with nutrition and flavor, and makes the perfect lunch or dinner. It can be eaten on its own for a great vegetarian dish or served as a side salad. The addition of this dressing takes everything to the next level by adding just the right amount of creamy, spicy and savory flavors.

Serves: 4 to 6

Toppings:

• 1 container of Montana Microgreens Market Blend Microgreens

• ½ cup roasted, salted cashews, roughly chopped

Salad

• 1 bunch cilantro, chopped

• ¼ cup fresh basil, chopped

• ¼ cup fresh mint, chopped

• 1 large romaine heart, chopped

• 2 cups shredded purple cabbage

• 1 large avocado, sliced

• 2 ½ cups shelled edamame, cooked per package directions

• 1 ½ cups shredded carrots, grated

Pickled Red Onion:

• ½ red onion

• ¼ cup apple cider vinegar

• 1 ½ tsps granulated sugar

• ¾ tsp kosher salt

• ½ cup hot water

Spicy Thai Peanut Dressing:

• ¼ cup creamy peanut butter

• 3 tbsp rice vinegar

• 2 tbsp soy sauce

• 2 tbsp brown sugar - or substitute maple syrup

• 1 tsp sesame oil

• 1 tsp sriracha

• 1 garlic clove, grated or finely chopped

• 1 tsp fresh ginger, grated

• 1 tbsp lime juice

• pinch of salt and pepper

• 1 tbsp warm water

Directions:

1. Pickle the red onions. In a medium sized bowl, combine apple cider vinegar, salt, sugar and warm water. Stir to dissolve the sugar and salt. Thinly slick the red onions and add them to the vinegar mixture. Gently stir to ensure the onions are coated with the vinegar mixture. Make sure the onions are immersed in the liquid. Cover and let stand at room temperature for one hour then place in the refrigerator until ready to use.

2. Combine salad ingredients. Chop and slice all of the salad ingredients and mix together in a large bowl.

3. Make the Spicy Thai Peanut Dressing. Combine all of the dressing ingredients in a jar and shake until completely combined.

4. Plate. Place the salad onto individual serving dishes.

5. Toppings. Top each serving with a ¼ cup of Market Blend Micorgreens, 1 tbsp cashews and 1 tbsp of pickled red onions. Drizzle dressing of the top to taste. Enjoy!