Thai Crunch Salad with Peanut Dressing
Total Time
20 minutes
Prep Time
20 minutes
Rating
4.5 out of 5 stars
(200)
Ingredients
4 servings
- 1/2 cup smooth peanut butter
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons sesame oil
- 1 tablespoon grated ginger
- 2 garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup warm water
- 1/2 head napa cabbage, thinly sliced
- 1 cup shredded red cabbage
- 1 cup grated carrots
- 1 red bell pepper, thinly sliced
- 1 cup cooked edamame
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/4 cup chopped peanuts
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Preparation
Step 1
In a medium bowl, whisk together the peanut butter, rice vinegar, soy sauce, honey, sesame oil, ginger, garlic, red pepper flakes, and water to make the dressing.
Step 2
In a large bowl, combine the napa cabbage, red cabbage, carrots, bell pepper, edamame, cilantro, and mint.
Step 3
Pour the dressing over the salad and toss to coat evenly.
Step 4
Sprinkle with chopped peanuts before serving.
Step 5
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Chef's notes
The salad can be made ahead and stored in the refrigerator for up to two days.
For added protein, consider adding grilled chicken or shrimp.
Adjust the spiciness by increasing or decreasing the red pepper flakes.
