I'm forever testing new ways to enhance my salads' textures and flavors. They need visual appeal too, so ingredients like purple cabbage and red pepper are some of my favorites, and a good base, like quinoa or cauliflower rice, that can absorb a creamy dressing. I'm also going to try making crispy rice, inspired by an amazing crunchy rice salad I had in a restaurant in Bend, Oregon a few weeks ago.

The dressing I use here is a creamy blend of coconut milk, sweetener, peanut butter (or other nut or seed butter), lime juice, and a bit of white miso. If you're not into miso, you can sub it with a bit more nut butter or tahini and salt. Another option is to sub with tamari sauce (gluten-free version), or coconut aminos.

I love shredding or slicing any vegetable I possibly can with my mandolin. I shred the green and purple cabbage, and carefully slice the cumbers and red pepper. You can also shred the cabbage with a food processor attachment, or just slice thinly with a knife. I chop the basil and cilantro into strands and small bunches and blend them throughout the shredded cabbage.

For more crunch, I add sliced snap peas (in season at the moment), and top with crushed roasted peanuts. If you want to make your peanuts spicy, mix about a half a cup of peanuts with about ½ teaspoon of hot sauce or siracha, and roast for about 10 minutes at 350℉. Cool and then crush the peanuts in a mortar and pestle, or just chop with a knife. If you're avoiding peanuts, roast almonds or pumpkin seeds in its place.

Finally, to make this a meal I add some protein (diced salmon fillet in photos). Shredded chicken, tofu, or shrimp also go well. Enjoy!