Epic Cabbage Crunch Salad with Roasted Peanut Vinaigrette

Ingredients for 3x Batch:

Salad:

• 9 cups finely shredded green cabbage
• 9 cups finely shredded purple cabbage
• 3 cups julienned carrots
• 3 cups shelled edamame
• 3 cups chopped fresh herbs (green onions, cilantro, mint)
• 3 red bell peppers, thinly sliced
• 9 cups cooked, shredded chicken
• 3 cups finely chopped peanuts

Roasted Peanut Vinaigrette:

• 1.5 cups roasted peanut oil
• 6 tablespoons lime juice
• 6 tablespoons seasoned rice vinegar
• 6 tablespoons brown sugar
• 3 large cloves garlic, grated
• 1.5 teaspoons ground ginger
• 3 teaspoons sriracha (optional)
• 2.25 teaspoons kosher salt

Instructions:

1. Combine Salad Ingredients: In a large bowl, combine all the salad ingredients.
2. Make the Vinaigrette: In a blender, combine all the vinaigrette ingredients and blend until smooth.
3. Dress the Salad: Drizzle the vinaigrette over the salad and toss to coat.

Tips:

• Meal Prep: Store the salad, dressing, and peanuts separately in airtight containers in the refrigerator for up to 5 days.
• Mason Jar Salad: Layer the salad, dressing, and peanuts in a mason jar for easy on-the-go meals.
• Roasted Peanut Oil: For a richer peanut flavor, use roasted peanut oil. If unavailable, use a neutral oil and add 4.5 tablespoons of peanut butter to the vinaigrette.

Enjoy your tripled batch of this delicious and healthy salad!