Thai Peanut Salad
This recipe is a delicious way to enjoy a healthy, flavorful meal that’s as easy to make as it is to love!
Equipment
- Cutting Board For chopping vegetables and herbs.
- Sharp knife To slice and dice the ingredients.
- Large Mixing Bowl To toss and combine the salad ingredients.
- Measuring Cups and Spoons For accurate measurements of ingredients.
- Small Bowl To mix the peanut dressing.
- Whisk or Fork To blend the dressing.
- Vegetable peeler If you prefer to peel and shred your own carrots.
- Mandoline slicer For evenly shredded cabbage and thinly sliced vegetables.
- Tongs or salad servers To toss the salad with the dressing.
Ingredients
Salad
- 4 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1 red bell pepper thinly sliced
- 1 cup edamame shelled and cooked
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- 1/4 cup crushed peanuts for garnish
Dressing
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce or tamari for gluten-free
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice freshly squeezed
- 1 tablespoon honey or maple syrup for vegan
- 1 teaspoon sesame oil
Instructions
Prepare the Salad
- In a large bowl, combine the green cabbage, red cabbage, carrots, red bell pepper, edamame, cilantro, and green onions.
Make the Peanut Dressing
- In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, and sriracha (if using). Add water, one tablespoon at a time, until the dressing reaches your desired consistency.
Assemble the Salad
- Pour the peanut dressing over the salad and toss well to coat all the ingredients evenly.
Garnish and Serve
- Sprinkle the salad with crushed peanuts for added crunch and serve immediately. Enjoy it as a side dish or a light, healthy meal!
Tried this recipe?Let us know how it was!
