Description
This Thai Crunch Salad with Peanut Dressing is a vibrant and flavorful dish that combines crunchy vegetables with a creamy, nutty dressing. It’s a perfect balance of textures and flavors, making it a refreshing and satisfying meal.
Ingredients
Scale
For the Salad:
- 4 cups shredded napa cabbage
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1 red bell pepper thinly sliced
- 1 cup diced cucumber
- 1/2 cup chopped green onions
- 1/2 cup chopped fresh cilantro
- 1/2 cup shelled edamame
- 1/3 cup chopped roasted peanuts
- 2 tablespoons sesame seeds (optional)
For the Peanut Dressing:
- 1/2 cup creamy peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1 teaspoon grated fresh ginger
- 1 garlic clove minced
- 2–4 tablespoons warm water to thin dressing
- Salt and pepper to taste
Instructions
- Make the Peanut Dressing: In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, lime juice, grated ginger, minced garlic, and warm water until smooth and pourable.
- Prepare the Salad: In a large bowl, combine the napa cabbage, red cabbage, carrots, red bell pepper, cucumber, green onions, cilantro, and edamame.
- Toss with Dressing: Drizzle the peanut dressing over the salad and toss well to coat all the vegetables evenly.
- Finish and Serve: Sprinkle with chopped roasted peanuts and sesame seeds if using. Serve immediately or refrigerate until ready to serve.
Notes
- Add grilled chicken or shrimp for extra protein.
- Adjust the consistency of the dressing with more water if needed.
- For a spicier kick, add a pinch of red pepper flakes or a dash of sriracha to the dressing.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg
