November 22nd, 2024
Recipes
Thai Crunch Salad with Peanut Dressing
Valentina P
- Difficulty
•
- Time 15"
This Thai Crunch Salad is filled with crunchy vegetables, peanuts, and a creamy peanut dressing that's downright addictive.
How To MakeDiet Type: Plant-based
Shopping List
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For the Salad
- 1 cup red cabbage, thinly sliced
- 1 cup napa cabbage, thinly sliced
- 1 cup shredded carrots
- 1/2 red bell pepper, thinly sliced
- 1/2 cup roasted peanuts, chopped
- 1/2 cup fresh cilantro, chopped
- 2 scallions, chopped (white and light green parts only) For the Peanut Dressing
- 6 tablespoons grapeseed oil or avocado oil
- 3 tablespoons smooth peanut butter
- 3 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey (or agave syrup)
- 2 teaspoons sriracha
- 1/2 teaspoon ground ginger
- salt, to taste
Instructions
- Step 1: Combine all Peanut Dressing ingredients in a small bowl and stir until smooth and creamy. Set aside.
- Step 2: Place the red cabbage, napa cabbage, carrots, bell pepper, peanuts, cilantro, and scallions in a large mixing bowl. Pour in about half of the dressing and toss to combine.
- Serve: Enjoy with extra dressing on the side. The Peanut Dressing can be refrigerated up to 1 week.
Recipe Notes
Note 1: Can't do peanuts? Try substituting with chopped almonds and almond butter.
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What you should eat next
Thai Crunch Salad with Peanut Dressing
PT15M 1 cup red cabbage, thinly sliced 1 cup napa cabbage, thinly sliced 1 cup shredded carrots 1/2 red bell pepper, thinly sliced 1/2 cup roasted peanuts, chopped 1/2 cup fresh cilantro, chopped 2 scallions, chopped (white and light green parts only) 6 tablespoons grapeseed oil or avocado oil 3 tablespoons smooth peanut butter 3 tablespoons rice vinegar 1 tablespoon sesame oil 1 tablespoon honey (or agave syrup) 2 teaspoons sriracha 1/2 teaspoon ground ginger salt, to taste Gluten Free Paleo Vegan 3 Servings
Ingredients:
