Chopped Rainbow Salad Bowls with Peanut Sauce
Combine cabbage, mint and basil in a large bowl. Divide the mixture among 4 single-serving lidded containers. Top each with 1/2 cup cooked bulgur and equal parts of red bell pepper, carrots, yellow bell pepper, cucumber, beets and sesame seeds.Advertisement
Whisk peanut butter, soy sauce, water, vinegar, honey and garlic in a small bowl. Divide the peanut sauce among 4 small lidded containers and refrigerate.
Seal the salad containers and refrigerate for up to 4 days. Dress with peanut sauce just before serving.
Tip: Bulgur is a quick-cooking whole grain made by parboiling, drying and grinding or cracking wheat berries. To cook bulgur, combine 1 cup bulgur and 1 1/2 cups water in a small saucepan and bring to a boil. Reduce heat to low, cover and simmer until the bulgur is tender and the liquid has been absorbed, 10 to 15 minutes. (Makes 2 cups.)
To make ahead: Refrigerate for up to 4 days.
4 1/2 fat, 4 vegetable, 1 starch, 1/2 other carbohydrate