Flavor packed Teriyaki neat crumbles, crunchy kale and red cabbage, and peanutty ginger dressing with a surprising sriracha kick, makes for a quick and tasty salad that can be served as a side or an entrée!
1 pack neat Original
3 tbsp Coconut Aminos (Coconut Secrets)
2 tbsp Sesame Oil (Lee Kum Kee)
1 tbsp Agave (Wholesome)
2 tbsp Water
3 cups chopped kale
1/2 head red cabbage, sliced into thin shreds
10 oz. bag shredded carrots
5 mini bell peppers, cut into strips
1 pint cherry tomatoes, sliced in halves
1/2 medium red onion, diced
3/4 cup whole salted cashews
3 tbsp olive oil
1 tbsp Coconut Aminos or soy sauce
2 tbsp agave
1 clove garlic, minced
2 tsp freshly grated ginger
1 tsp sriracha or more to taste (Sky Valley)
1 tbsp sesame oil
2 tbsp creamy peanut butter (Justins)
3 tbsp rice vinegar
Juice of 1 lime
Heat a non stick skillet on medium heat. Mix the neat Original dry mix with the above wet ingredients. Add to the skillet. Chop with a spatula and cook about 9 minutes until the neat is browned and cooked into crumbles. Set aside to cool.
Toss all salad ingredients together. Top with the cooled neat crumbles.
Whisk together all the dressing ingredients until smooth. Drizzle over the freshly prepared salad and toss to incorporate the dressing. Enjoy!