Thai Crunch Salad

Marianne

Thai Crunch Salad
Print Recipe
Servings Prep Time
4 30 minutes
Servings Prep Time
4 30 minutes
Thai Crunch Salad
Print Recipe
Servings Prep Time
4 30 minutes
Servings Prep Time
4 30 minutes
Recipe Notes

For the Thai Peanut Dressing

  • ¼ cup creamy peanut butter
  • 2 tablespoons unseasoned rice vinegar
  • 2 tablespoons fresh lime juice, from one lime
  • 3 tablespoons vegetable oil
  • 1 tablespoon soy sauce (use gluten-free if needed)
  • 2 tablespoons honey
  • 2 ½ tablespoons sugar
  • 2 garlic cloves, roughly chopped
  • 1 inch square piece fresh ginger, peeled and roughly chopped
  • 1 teaspoon salt
  • ¼ teaspoon crushed red pepper flakes
  • 2 tablespoons fresh cilantro leaves

For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.

For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the
dressing on the side so the salad doesn’t get soggy. Peanuts can be sprinkled on the salad when served.

For the Salad

  • ½ cup gourmet cocktail peanuts
  • 4 cups chopped Napa cabbage or shredded coleslaw mix
  • 1 cup prepared shredded carrots
  • 1 red bell pepper, thinly sliced into bite-sized pieces
  • 1 small English cucumber, halved lengthwise, seeded, thinly sliced
  • 1 cup cooked and shelled edamame
  • 2 medium scallions, thinly sliced
  • ½ cup loosely packed chopped fresh cilantro
Share this Recipe
Powered byWP Ultimate Recipe