Description
A refreshing Thai Peanut Salad that combines crunchy vegetables with a creamy peanut dressing.
Ingredients
- 2 cups shredded green cabbage
- 1 cup shredded carrots
- 1 cup red bell pepper, thinly sliced
- 1 cup cucumber, thinly sliced
- 1/2 cup green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup roasted peanuts, chopped
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1–2 tablespoons water (to thin, if necessary)
Instructions
- In a large bowl, combine the shredded cabbage, carrots, red bell pepper, cucumber, green onions, cilantro, and chopped peanuts. Toss to mix well.
- In a separate bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, lime juice, sesame oil, ginger, and garlic until smooth. If the dressing is too thick, add water a tablespoon at a time until desired consistency is reached.
- Pour the dressing over the salad and toss until all the ingredients are well coated.
- Let the salad sit for about 10 minutes to allow the flavors to meld.
- Serve immediately or refrigerate for up to 2 hours before serving for a chilled option.
Notes
- Add grilled chicken or shrimp for extra protein.
- Substitute almond butter for a nut-free version or use sunflower seed butter for a different flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg