Colorful Vegetable Salad with Spicy Peanut Aioli Dressing by Courtney Zofness

Ingredients:

• 8 oz. Colored cauliflower (purple, Orange, white, green)
• 3 oz. cooked edamame, shelled.
• 1 carrots
• Scallions
• Chinese cabbage
• Red cabbage
• 1 Fresh jalapeño

For the dressing:

• 3 tbsp. Organic Basil & Lemon Aioli Add to cart
• 2 tbsp. peanut butter
• 1/2 cup coconut milk
• 1 tsp. red chili sauce
• 1 tbsp. Red wine or sherry vinegar

Preparation:

1. Cut cauliflower into small bite-sized pieces.

2. Peel the carrots and cut into thin strips.

3. Shred both cabbages.
4. Thinly slice the scallions and jalapeño.
5. In a large bowl, mix all the vegetables together except the scallions and jalapeño.

6. In a small mixing bowl combine the Basil & Lemon Aioli with the peanut butter.

7. Stir in the chili sauce and vinegar.

8. Slowly pour in the coconut milk until desired texture is reached.
9. Dress the vegetables and toss well.

10. Decorate with the scallions and jalapeño slices.

If you want to follow Courtney, here you have her website:

www.courtneyzoffness.com