This salad is CRAVE-ABLE and filled with color making it perfect for a healthy meal prep option during the week!

Not going to lie I woke up this morning excited knowing this was my lunch today haha anyone else do this?

What I love about this dish is that it packs protein and colorful veggies with a tasty peanut sauce making this meal anything but boring.

This meal is so versatile that you can choose whatever protein suits you such as chicken, tofu, or edamame beans.

Do yourself a favor and save this one you love it!

Dressing (makes about 4-6 servings):
1/2 cup peanut butter
1/3 cup low sodium soy sauce
2 tablespoons sesame oil
2 tablespoons rice vinegar
2 tablespoons sambal oelek or chili paste
2 tablespoons honey (or agave if vegan)
1 tsp fresh ginger, grated
2 garlic cloves, chopped
1/4 cup water

Salad (makes 4):
1 large cucumber, sliced
4 large carrots, sliced into ribbons
1/2 small red cabbage, chopped
1 lb chicken, cooked per preference and diced (or tofu or edamame beans)
1 package vermicelli noodles, cooked

Directions: make the dressing by combining all ingredients and whisk until smooth. Prep the salad ingredients then layer in the container by adding 1/4 cup dressing and divide the rest of the salad ingredients from top of list down into 4 containers. Seal with lid and enjoy within 5 days.