Description
A refreshing and flavorful Crunchy Thai Peanut Salad that is perfect for impressing your guests.
Ingredients
Scale
- 2 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1 cup shelled edamame, cooked and cooled
- 1 red bell pepper, thinly sliced
- 2 scallions, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce or tamari for gluten-free option
- 1 tablespoon rice vinegar
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon maple syrup or honey
- 1 teaspoon toasted sesame oil
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 2 to 3 tablespoons water as needed
- 1/4 cup roasted peanuts, roughly chopped
- 1 tablespoon toasted sesame seeds, optional
- Lime wedges for serving
Instructions
- In a large mixing bowl, combine green cabbage, purple cabbage, carrots, edamame, bell pepper, scallions, and cilantro.
- In a separate bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, maple syrup, sesame oil, ginger, and garlic. Add water gradually until the dressing reaches pourable consistency.
- Pour peanut dressing over vegetables and toss well to coat evenly.
- Transfer to serving platter or individual bowls. Top with roasted peanuts, sesame seeds, and extra cilantro if desired.
- Serve immediately with lime wedges on the side.
Notes
- For a gluten-free option, use tamari instead of soy sauce.
- Feel free to adjust the sweetness of the dressing by adding more maple syrup or honey to taste.
- This salad can be made ahead of time; just keep the dressing separate until ready to serve.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg