Chopped rainbow salad bowls with peanut sauce

Indulge in vibrant chopped rainbow salad bowls drizzled with a delectable peanut sauce. A burst of flavors that will tantalize your taste buds.

Ingredients:

• 4 cups shredded napa or green cabbage
• 2 tablespoons chopped fresh mint
• 2 tablespoons chopped fresh basil
• 2 cups cooked bulgur (see Tip)
• 1 red bell pepper, chopped
• 4 medium carrots, peeled and chopped
• 1 yellow bell pepper, chopped
• 1 medium cucumber, chopped
• 1 cup canned whole beets, chopped
• 2 tablespoons sesame seeds
• ½ cup smooth natural peanut butter
• ¼ cup reduced-sodium soy sauce
• ¼ cup water
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 clove garlic, minced

Instructions:

1. Mix together shredded cabbage, fresh mint, and basil in a big bowl. Distribute the blend into 4 individual covered containers. Add 1/2 cup of cooked bulgur on top of each container, then include sliced red bell pepper, carrots, yellow bell pepper, cucumber, beets, and sesame seeds equally.
2. Beat together peanut butter, soy sauce, water, vinegar, honey, and minced garlic in a tiny bowl. Separate the peanut sauce into 4 little covered containers and place them in the refrigerator.
3. Close the containers with the salads and store them in the refrigerator for up to 4 days. Drizzle the peanut sauce over the salad just before you serve it.

Summary:

• Calories: 776 kcal
• Fat: 12 g
• Protein: 29 g
• Carbs: 158 g
• Potassium: 3226 mg
• Magnesium: 361 mg