Description
This Thai Crunch Salad is bursting with color, texture, and bold flavor. Made with crisp cabbage, crunchy veggies, and topped with a creamy peanut dressing, it’s perfect as a side or a light main dish. Great for meal prep or potlucks!
Ingredients
For the Salad:
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3 cups shredded green cabbage
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2 cups shredded red cabbage
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1 cup shredded carrots
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1 red bell pepper, thinly sliced
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1 cup edamame, shelled and cooked
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1/2 cup chopped green onions
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1/2 cup chopped cilantro
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1/2 cup chopped peanuts
For the Peanut Dressing:
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1/4 cup creamy peanut butter
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2 tablespoons soy sauce
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1 tablespoon rice vinegar
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1 tablespoon honey (or maple syrup for vegan)
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1 tablespoon sesame oil
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1 teaspoon fresh grated ginger
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1 clove garlic, minced
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2-3 tablespoons warm water (to thin as needed)
Instructions
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In a large bowl, combine green cabbage, red cabbage, carrots, bell pepper, edamame, green onions, and cilantro.
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In a separate small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, ginger, and garlic. Add water a little at a time until dressing reaches your desired consistency.
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Pour the dressing over the salad and toss to coat evenly.
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Top with chopped peanuts just before serving for extra crunch.
Notes
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Add grilled chicken or tofu for extra protein.
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Can be made a few hours in advance—just add peanuts before serving to keep them crunchy.
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For a spicy kick, stir in a little sriracha or chili garlic sauce to the dressing.