Crunchy Thai Salad Recipe
Colorful, crunchy cabbage salad topped with an out of this world peanut butter dressing. Perfect for lunch or dinner!
Equipment
Ingredients
Dressing ingredients:
- ¼ cup creamy peanut butter
- 2 ½ Tbsp sugar
- 2 Tbsp avocado oil or olive oil
- 2 Tbsp honey
- 2 Tbsp rice vinegar
- 2 Tbsp fresh lime juice
- 1 Tbsp soy sauce
- 2 garlic cloves minced
- 1 tsp grated fresh ginger
- ¾ tsp salt
- ¼ tsp red pepper flakes
- 2 Tbsp chopped fresh cilantro leaves
Salad ingredients:
- 16 oz bag coleslaw mix with carrots the kind without dressing
- ½ cup grated carrots 1 large carrot
- 1 red bell pepper cut into thin bite sized strips
- 2 cups sliced & halved English cucumber 1 large cucumber
- 2 green onions sliced
- ½ cup chopped fresh cilantro loosely packed
- ⅓ cup roasted salted peanuts for garnish
Instructions
- For the dressing, juice the lime, mince the garlic, grate the ginger, and chop the cilantro. Combine all of the ingredients in a small bowl. Whisk until smooth. Chill until ready to serve.
- For the salad, wash all of the vegetables. Grate the carrot and chop the pepper, cucumber, green onions, and cilantro.
- Pour the coleslaw mix into a large bowl. Add the grated carrot, sliced pepper, cucumber, green onions, and cilantro. Toss until well combined.
- I like to let people add their own dressing and peanuts, but you can toss everything together right before serving if you prefer.
Notes
- You can store the salad in the refrigerator for a couple of days, longer if you store the cucumbers in a separate container. If you have already mixed in the dressing, it's best eaten the same day.
- Dressing can be stored for up to 2 weeks in the refrigerator. It does thicken as it chills, so let it sit at room temp for a few minutes and give it a good whisk before serving.
Nutrition
Serving: 1gCalories: 333kcalCarbohydrates: 29gProtein: 6gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 18gCholesterol: 6mgSodium: 702mgFiber: 4gSugar: 21g
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