2 cups cooked BBF Organic Quinoa
2 cups shredded purple cabbage
1 cup grated carrot
1 cup thinly sliced sugar snap peas
1/2 cup chopped cilantro
1/2 cup tiny sliced green onion
1/4 cup chopped roasted peanuts
1/4 cup PBfit, premixed with water
3 Tbsp soy sauce
1 Tbsp honey
1 Tbsp BBF Coconut Vinegar
1 tsp sesame oil
1 tsp grated fresh ginger
1/2 lime, juiced
pinch of red pepper flakes
1. Combine all salad ingredients in a large bowl.
2. Whisk together all of the dressing ingredients in a separate bowl.
3. 10 minutes before serving drizzle dressing over the salad.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.