Thai Salad


1 pound broccoli florets

2 cups cherry tomatoes

1 tablespoon olive oil

salt and pepper to taste

4 cups green cabbage shredded finely

2 cups red cabbage shredded finely

2 carrots peeled and julienned (or shredded)

1 cup edamame shelled

herbs (cilantro, mint, green onions) chopped, to garnish, optional

sunflower seeds and sesame seeds toasted, to garnish, optional

Asian Cabbage Salad Dressing

1/4 cup SunButter No Sugar Added

3 tablespoons sesame oil

2 tablespoon coconut sugar

2 tablespoons rice wine vinegar unsweetened

2 tablespoons lime juice

1 tablespoon coconut aminos

1-3 teaspoons sriracha chili sauce


Heat oven to 400°F. Place the broccoli and tomatoes on baking sheet.

 Drizzle with 1 tablespoons oil, salt, and pepper, and toss to coat. 

Bake for 10 to 15 minutes or until the broccoli starts to brown and the tomatoes soften and pop open.

In a blender or jar, add the salad dressing ingredients, and either shake well/process until the dressing is very smooth and creamy. 

Adjust spiciness by adding more or less chili sauce. 

We like 1 tablespoon and it gives it a lil kick without being very spicy.

Shred cabbage and carrots.

Add cabbage, carrots, edamame, and roasted broccoli and tomatoes to a mixing bowl.

Toss the veggies with the dressing.

Top or garnish with fresh herbs (cilantro, mint or green onions) and toasted sunflower and sesame seeds. 

Serve warm or chilled.