Flavorful Thai Salad: Sweet, Tangy, & Crunchy π
ingredients:
- 4 cups shredded green cabbage | 340 grams
- 2 cups shredded purple cabbage | 170 grams
- 1 cup shredded carrots | 120 grams
- Β½ cup chopped fresh cilantro | 30 grams
- ΒΌ cup chopped unsalted peanuts | 35 grams
For the Peanut Dressing:
- ΒΌ cup creamy peanut butter | 60 grams
- 2 tablespoons rice vinegar | 30 milliliters
- 1 tablespoon soy sauce (or tamari for gluten-free) | 15 milliliters
- 1 tablespoon maple syrup | 15 milliliters
- 1 teaspoon grated fresh ginger | 5 grams
- 1 small clove garlic, minced | 1 gram
- 1-2 tablespoons water, as needed to thin
directions:
1. In a large bowl, combine the shredded green cabbage, purple cabbage, carrots, and cilantro.
2. In a small bowl or jar, whisk together the peanut butter, rice vinegar, soy sauce, maple syrup, grated ginger, and minced garlic until smooth. Add water, one tablespoon at a time, until the dressing reaches your desired consistency.
3. Pour the peanut dressing over the cabbage mixture and toss well to combine.
4. Sprinkle the chopped peanuts over the slaw before serving.
5. The slaw is best enjoyed immediately or after chilling for a short time. Store any leftovers in an airtight container in the refrigerator for up to 2 days. The slaw may become slightly softer over time.
Recipe Information: Preparation Time: 20 minutes | Cooking Time: 0 minutes | Total Time: 20 minutes | Calories per Serving: Approximately 220 | Number of Servings: 6
#ThaiSlaw #PeanutSlaw #VeganSlaw #CabbageSlaw #HealthySalad #VeganSalad #AsianInspired #PlantBased #GlutenFreeOption #EasyRecipe