Red Cabbage, Kidney Bean and Pomegranate Salad with Peanut Butter Dressing
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Red Cabbage, Kidney Bean and Pomegranate Salad with Peanut Butter Dressing

August 30, 2016

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Red Cabbage, Kidney Bean and Pomegranate Salad with Peanut Butter Dressing recipe shared by Matt from Vegan.io.

Red Cabbage, Kidney Bean and Pomegranate Salad with Peanut Butter Dressing
Author: Vegan.io
Prep Time Cook Time Total Time
15 mins 0 mins 15 mins
Servings: 4
Ingredients:
For the salad
  • 1 cup cherry tomatoes (quartered)
  • 0.33 cups kidney beans
  • 1 bunch mixed greens (roughly torn)
  • 0.5 onions (thinly sliced)
  • 1 pomegranate
  • 0.25 heads red cabbage (chopped)
  • 1 red chili (deseeded and thinly sliced)
For the dressing
  • 3 tbsps creamy peanut butter
  • 4 tsps fresh ginger (grated)
  • 1 clove garlic (finely chopped)
  • 1 tbsp lime juice
  • 2 tbsps rice vinegar
  • 2 tbsps rice vinegar
Directions:
  1. Wash the vegetables and prepare them accordingly – tear the lettuce, chop the purple cabbage, quarter cherry tomatoes, thinly slice the onions, deseed and slice the red chili. Place them all in a salad bowl. Add in cooked kidney beans and pomegranate seeds. Set aside.
  2. For dressing; Combine all the ingredients and whisk until smooth.
  3. To serve, drizzle over the salad and toss. Serve immediately.

Recipe Rating: 4 / 5

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Red cabbage, kidney bean and pomegranate salad, with creamy peanut butter, ginger and garlic dressing.

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