For the salad:

• 1 red bell pepper, diced
• 1 cup shredded carrots (from the bag)
• 1/2 small head of red cabbage, chopped (about 2–3 cups shredded cabbage)
• 1 (15 ounce) can chickpeas, rinsed and drained
• 1/2 cup cilantro, finely chopped
• 1/4 cup finely chopped green onion
• 1 jalapeño, seeded and diced

For the curry peanut butter dressing:

• 1/4 cup peanut butter
• 1 tablespoon freshly grated ginger
• 1 clove garlic, minced
• 1 tablespoon lime juice or rice vinegar
• 2 tablespoons low sodium soy sauce or coconut aminos
• 1–2 teaspoons yellow curry powder
• 1/4 teaspoon red cayenne pepper
• 1/4 teaspoon ground turmeric
• 3–4 tablespoons warm water, to thin dressing
• Salt and freshly ground black pepper, to taste

To garnish:

• Extra cilantro
• Sliced green onion
• 1/4 cup roasted cashews or peanuts