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.