Description
Enjoy a vibrant Crunchy Peanut Carrot Salad with Date Peanut Sauce, mixing fresh veggies and a delightful peanut dressing.
Ingredients
Scale
- 12 ounces coleslaw mix
- 10 ounces shredded carrots
- 4 green onions, chopped
- 5 celery ribs, thinly sliced
- 1 cup chopped cilantro leaves
- 2/3 cup raw or roasted peanuts
- 4 medjool dates, pitted and finely chopped
- 2 additional dates, pitted and chopped
- 1/4 cup sesame oil
- 2 tablespoons coconut aminos
- 1/4 cup peanut butter
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1 tablespoon sriracha
- 1 juice of lime
- 3 tablespoons warm water
- kosher salt, to taste
Instructions
- Soak the two pitted medjool dates for the peanut sauce in boiling water for about 10-15 minutes while you prepare the veggies.
- In a blender or food processor, combine all peanut sauce ingredients, including the soaked dates. Blend on high speed until completely smooth.
- In a large mixing bowl, combine coleslaw mix, shredded carrots, green onions, celery, cilantro, peanuts, and chopped dates. Pour the peanut sauce over the veggies and mix well.
- Serve immediately for a fresh crunch or store in airtight containers in the fridge for up to 4 days.
Notes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing and Blending
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12 g
- Sodium: 250 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 0 mg