Description
A refreshing and crunchy veggie salad topped with a creamy peanut sauce, perfect for a light meal or side dish.
Ingredients
- 3 cups shredded green cabbage
- 2 cups shredded purple cabbage
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 cup cucumber, julienned
- 1 cup shelled edamame, cooked and cooled
- 3 green onions, thinly sliced
- ½ cup fresh cilantro, chopped
- ½ cup roasted peanuts, roughly chopped
- 2 tablespoons fresh mint leaves, chopped (optional)
- ½ cup creamy peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon honey or maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon freshly grated ginger
- 1 clove garlic, minced
- ¼ teaspoon red pepper flakes (optional)
- 3–5 tablespoons warm water, as needed
Instructions
- Wash and thoroughly dry all the vegetables. Thinly slice the bell peppers, cucumber, and green onions. Shred the cabbages and carrots, then place everything in a large salad bowl. Add the cooked edamame, chopped cilantro, and mint, if using.
- In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, honey, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes. Gradually whisk in warm water, one tablespoon at a time, until the sauce becomes smooth, creamy, and pourable. Taste and adjust with extra lime juice for tanginess, honey for sweetness, or soy sauce for a saltier flavor.
- Pour about half of the peanut sauce over the vegetables. Toss thoroughly until everything is lightly coated. Add more sauce as needed, reserving some for serving.
- Sprinkle the chopped roasted peanuts and green onions over the salad. Toss gently to distribute the ingredients while keeping the vegetables crisp.
- Transfer to a serving platter or individual bowls. Drizzle with the remaining peanut sauce and finish with extra cilantro, peanuts, and a squeeze of fresh lime. Serve immediately for the best crunchy texture.
Notes
- For a spicier kick, add more red pepper flakes to the peanut sauce.
- This salad can be made ahead of time, but it’s best to add the peanuts just before serving to maintain their crunch.
- Feel free to customize the vegetables based on your preference or seasonal availability.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg