Vegan and gluten-free. Dear lord this seems so unlike me...
The original recipe calls for creamy peanut butter. I used crunchy because it is what I had on hand. Personally, I enjoy the extra bit of texture. And the almond milk is unnecessary. The other ingredients pack so much flavor, you need only add a touch of water to thin it to your desired consistency. Adjust the heat level to your personal taste by using more or less Sriracha.
adapted from Running to the Kitchen
serves 4
The Ingredients:
3 cups carrot, shredded or julienned
2 cups thinly sliced kale
3 Tbsps peanut butter
1 -1 1/2 tsp sriracha
½ teaspoon sesame oil
½ tsp olive oil
1 tsp lime juice
1 Tbsp maple syrup
½ tsp freshly grated ginger
2-3 Tbsp water
salt to taste
1- 2 Tbsp toasted sesame seeds
The Process:
In a large bowl, combine the carrots and kale.
In a small bowl whisk together the peanut butter, sriracha, sesame oil, olive oil, lime juice, maple syrup and ginger. Add water 1 Tbsp at a time until the desired consistency is reached. Season with salt to taste.
Drizzle the peanut butter dressing over the vegetables and toss to coat. Sprinkle with sesame seeds.
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