Spicy Thai Carrot and Kale Salad

Adapted from Running to the Kitchen

Simple and elegant, with a satisfying kick, this spicy Thai carrot and kale salad will wow you on a weeknight!

INGREDIENTS

• 3 cups carrot strings, using a julienne peeler

• 2 cups thinly sliced Tuscan kale, also called lacinato kale

• 3 tablespoons creamy peanut butter

• 1 ½ teaspoons sriracha

• 3 tablespoons almond milk

• ½ teaspoon sesame oil

• ½ teaspoon extra virgin olive oil

• ½ teaspoon apple cider vinegar

• ½ tablespoon maple syrup

• ½ teaspoon freshly grated ginger

• pinch of salt

• sesame seeds for garnish

INSTRUCTIONS

• Toss carrots and kale together in a large bowl.

• Whisk together the remaining ingredients except sesame seeds in a small bowl. Add more milk if necessary to get the desired consistency.

• Pour dressing on top of the carrots and kale and toss until fully coated.

• Garnish with sesame seeds and serve.