Colorful Thai Crunch Salad with Creamy Peanut Dressing
Ingredients:
2 cups (140g) shredded red cabbage
2 cups (140g) shredded green cabbage or Napa cabbage
1 cup (120g) carrots, julienned or shredded
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 cup (150g) shelled edamame, cooked or thawed
1/2 cup (30g) fresh cilantro, roughly chopped
1/4 cup (15g) fresh mint leaves, roughly chopped
1/2 cup (60g) scallions, thinly sliced
1/2 cup (70g) unsalted peanuts, roughly chopped (for garnish)
Peanut Dressing:
1/2 cup (128g) creamy peanut butter
1/4 cup (60ml) fresh lime juice
1/4 cup (60ml) water (or more, to thin)
3 tablespoons (45ml) tamari or soy sauce
2 tablespoons (30ml) maple syrup
1 tablespoon (15ml) toasted sesame oil
1 clove garlic, minced
1 teaspoon freshly grated ginger
Directions:
In a medium bowl, whisk together peanut butter, lime juice, water, tamari or soy sauce, maple syrup, toasted sesame oil, garlic, and ginger until smooth. Thin with additional water if needed.
In a large salad bowl, combine red cabbage, green cabbage, carrots, bell peppers, edamame, cilantro, mint, and scallions.
Drizzle about half of the peanut dressing over the salad and toss until evenly coated.
Taste and add more dressing as desired.
Top with chopped peanuts before serving.
Prep Time: 25 minutes | Cooking Time: 0 minutes | Total Time: 25 minutes
Kcal: Approx. 450 per serving | Servings: 3–4
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