Experience the Crunch: Vegan Thai Salad with Peanut Dressing Bliss 🌈🥜🥕🌶️
ingredients:
For the Salad:
2 cups (approx. 150g) shredded red cabbage
2 cups (approx. 150g) shredded green cabbage
1 large carrot, julienned or shredded
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 cup (approx. 100g) shelled edamame, cooked
1/2 cup (approx. 75g) chopped fresh cilantro
1/4 cup (approx. 35g) chopped fresh mint
1/2 cup (approx. 70g) chopped peanuts or cashews
Sesame seeds for garnish (optional)
For the Peanut Dressing:
1/2 cup (120g) creamy natural peanut butter
1/4 cup (60ml) warm water
3 tablespoons (45ml) lime juice
3 tablespoons (45ml) low-sodium soy sauce or tamari
2 tablespoons (30ml) maple syrup or agave nectar
1 tablespoon (15ml) rice vinegar
1 clove garlic, minced
1 teaspoon (5g) grated fresh ginger
1/2 teaspoon Sriracha or red pepper flakes (optional, adjust to taste)
directions:
1. Prepare the Dressing: In a medium bowl, whisk together peanut butter and warm water until smooth. Add lime juice, soy sauce (or tamari), maple syrup, rice vinegar, minced garlic, grated ginger, and optional Sriracha. Whisk until well combined and creamy. Add more water, 1 teaspoon at a time, if needed to reach desired consistency.
2. Assemble the Salad: In a large salad bowl, combine the shredded red cabbage, green cabbage, julienned carrots, sliced red and yellow bell peppers, cooked edamame, chopped cilantro, and chopped mint.
3. Add Dressing: Pour about half of the peanut dressing over the salad and toss gently to combine. Add more dressing as needed until the salad is coated to your liking.
4. Garnish and Serve: Just before serving, top the salad with chopped peanuts or cashews and optional sesame seeds. Serve immediately for maximum crunch.
Recipe Information:
Preparation Time: 20 minutes | Cooking Time: 5 minutes (for edamame) | Total Time: 25 minutes | Calories per Serving: approx. 450 kcal | Number of Servings: 4
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