Ingredients

• Shred into thin, matchstick-sized pieces and place in a large bowl: 1 - zucchini
• 1 - yellow squash
• 1/4 - head of cabbage
• 1 - carrot
• 1/4 cup toasted sesame seeds
• For the dressing (blend in a blender):
• 1/2 cup - peanut butter
• 2 tbsp - rice vinegar
• 2 tbsp - tamari or soy sauce
• 1-2 tsp - hot sauce like sriracha
• 1-2 tbsp - maple syrup
• 1 tbsp - roasted sesame oil

How to Make Thai Vegetable Salad with Peanut Butter Dressing

• Pour the dressing over the vegetables, and toss to coat.
• Shred 10-12 leaves of basil or chop 1/4 cup of coriander/cilantro leaves and mix in.
• Sprinkle over the vegetables 1/4 cup toasted sesame seeds. Serve.
• Recipe courtesy: Holy Cow Vegan