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Ingredients
US|METRIC
4 SERVINGS
- 2/3 cup creamy peanut butter (if you have a peanut allergy, you can use almond butter instead)
- 4 Tbsp. rice vinegar
- 6 Tbsp. lime juice (freshly squeezed)
- 6 Tbsp. coconut oil (melted)
- 3 Tbsp. soy sauce
- 3 Tbsp. maple syrup
- 4 garlic cloves (sliced)
- 3 inches fresh ginger (square piece, peeled and sliced)
- 3 Tbsp. cilantro leaves (fresh)
- 1 cup rice noodles (thin glass)
- 1 green papaya (small, peeled and grated, approximately 4 cups or 480 grams)
- 2 carrots (medium-sized, peeled and grated)
- 1 Persian cucumber (thinly sliced)
- 3 shiitake (small, sliced)
- 4 cloves garlic
- 2 Tbsp. coconut oil
- 1/4 cup roasted peanuts (unsalted and peeled, if you have a peanut allergy, you can use cashew nuts instead)
- 8 vegetables (various, wraps/cups, you can use purple cabbage, little gem, radicchio, Belgian endive, iceberg, romaine, etc.)
- 1 cup cilantro leaves (fresh, roughly chopped)
- 1 handful edible flowers
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Directions
- Add all ingredients except the cilantro leaves into the KitchenAid® Pro Line® Series Blender. Blend and pause on high speed 3 times for 10 seconds each until the mixture is creamy and smooth. Add the cilantro and blend for another 10 seconds.
- Pour the dressing into a sealable glass jar and put into the refrigerator. The dressing can be stored for up to a week in the refrigerator.
- For the green papaya salad
NutritionView More
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710Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories710Calories from Fat480 |
| % DAILY VALUE |
| Total Fat53g82% |
| Saturated Fat29g145% |
| Trans Fat |
| Cholesterol |
| Sodium950mg40% |
| Potassium920mg26% |
| Protein17g |
| Calories from Fat480 |
| % DAILY VALUE |
| Total Carbohydrate51g17% |
| Dietary Fiber8g32% |
| Sugars21g |
| Vitamin A140% |
| Vitamin C110% |
| Calcium10% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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