Crunchy Thai Salad
A fresh, colorful, and crunchy Thai-inspired salad with crisp vegetables, herbs, roasted peanuts, and a creamy peanut lime dressing.
Ingredients
- * 3 cups green cabbage thinly sliced
- * 2 cups red cabbage thinly sliced
- * 1 cup carrots shredded
- * 1 red bell pepper thinly sliced
- * 1 cup cucumber chopped or thinly sliced
- * 3 green onions sliced
- * 1/2 cup fresh cilantro chopped
- * 1/4 cup fresh mint chopped
- * 1/2 cup roasted peanuts roughly chopped
- * 1 tablespoon sesame seeds
- For the peanut dressing:
- * 1/3 cup creamy peanut butter
- * 3 tablespoons fresh lime juice
- * 2 tablespoons soy sauce
- * 1 tablespoon rice vinegar
- * 1 tablespoon honey or maple syrup
- * 1 tablespoon sesame oil
- * 1 garlic clove minced
- * 1 teaspoon fresh ginger grated
- * 2 to 4 tablespoons warm water as needed to thin
- * 1 teaspoon sriracha or chili garlic sauce optional
Instructions
- Add the green cabbage, red cabbage, carrots, bell pepper, cucumber, and green onions to a large mixing bowl.
- Add the cilantro, mint, chopped peanuts, and sesame seeds.
- In a separate bowl, whisk together the peanut butter, lime juice, soy sauce, rice vinegar, honey or maple syrup, sesame oil, garlic, ginger, and sriracha if using.
- Add warm water, 1 tablespoon at a time, until the dressing is smooth, creamy, and pourable.
- Pour the dressing over the salad just before serving.
- Toss well until all the vegetables are lightly coated with the dressing.
- Taste and adjust as needed with more lime juice for brightness, soy sauce for saltiness, or honey for sweetness.
- Serve immediately with extra peanuts, herbs, or lime wedges if desired.
Notes
* For a gluten-free version, use tamari instead of soy sauce.
* For a nut-free version, use sunflower seed butter and roasted sunflower seeds instead of peanut butter and peanuts.
* Add grilled chicken, shrimp, tofu, edamame, or rice noodles to make it a more filling meal.
* Slice the cabbage thinly so the salad is easier to toss and eat.
* Store the dressing separately if making this salad ahead of time.
* Leftover dressed salad can be stored in an airtight container in the refrigerator for up to 2 days, but it will soften over time.
* The peanut dressing can be made up to 5 days ahead and stored in the refrigerator. Stir well before using and thin with a splash of water if needed. ## Nutrition Nutrition information is estimated per serving. * Calories: 315
* Protein: 10g
* Carbohydrates: 25g
* Fat: 22g
* Saturated Fat: 4g
* Fiber: 7g
* Sugar: 12g
* Sodium: 620mg
* For a nut-free version, use sunflower seed butter and roasted sunflower seeds instead of peanut butter and peanuts.
* Add grilled chicken, shrimp, tofu, edamame, or rice noodles to make it a more filling meal.
* Slice the cabbage thinly so the salad is easier to toss and eat.
* Store the dressing separately if making this salad ahead of time.
* Leftover dressed salad can be stored in an airtight container in the refrigerator for up to 2 days, but it will soften over time.
* The peanut dressing can be made up to 5 days ahead and stored in the refrigerator. Stir well before using and thin with a splash of water if needed. ## Nutrition Nutrition information is estimated per serving. * Calories: 315
* Protein: 10g
* Carbohydrates: 25g
* Fat: 22g
* Saturated Fat: 4g
* Fiber: 7g
* Sugar: 12g
* Sodium: 620mg