Enjoy the pretty colours and crisp, delicious flavour of lettuce wraps, without the messy eating! If preferred, assemble the ingredients into 4 to 6 individual Buddha Bowl-style salads.
In saucepan, stir together peanut butter, water, Dijon mustard, soy sauce, brown sugar and ginger root. Heat over medium, stirring to mix. Remove from heat and stir in lime juice. Dressing will thicken slightly as it cools.
Assemble salad in layers in a large glass serving dish. Spread cooked quinoa or rice evenly to form the bottom layer then top with alternating layers of carrots, red cabbage and lettuce. Sprinkle green onions and mustard seeds on top.
To serve, plate about 1 cup of salad and drizzle with dressing.
*See Mustard Tips & Tricks on how to toast mustard seed.
If desired, to make this a complete meal salad, add a protein layer to the salad. Ground pork or crumbled tofu browned with minced onion works great.
Serving Size 1 1/2 cups (375 ML)
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.